| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 4 |
|
Dover sole fillets, approx 1 |
|
|
1/2 lb |
| 2 |
lb |
Salmon fillets, cut thin |
| 1 |
c |
White wine |
| 1/2 |
c |
Fish stock |
| 1 |
c |
Heavy cream |
| 1 |
|
Stick unsalted butter, cut |
|
|
small pieces |
| 1/2 |
T |
Chopped fresh chervil |
| 1/2 |
T |
Snipped fresh chives |
| 1/2 |
T |
Chopped fresh tarragon |
|
|
leaves |
| 1 |
|
Lemon, juice of |
|
|
Salt |
|
|
Fresh pepper |
INSTRUCTIONS
These are from ART Culinaire and are very good. Preheat the oven to
325 degrees. Wash the fish and cut both the sole and salmon into
strips 1/2 inch wide and 6 inches long. Place three pairs of sole and
a salmon strip together and gently braid them. Place the braids in a
buttered baking dish, sprinkle with salt and pepper, and pour the
white wine and fish stock into the pan. Cut a piece of parchment paper
large enough to cover the pan and bake in the middle of the oven for
12 to 15 minutes. Remove the pan from the oven and carefully lift the
braids onto service plates with a spatula long enough to fit under the
delicate braids or using 2 spatulas from either end. Strain the
liquid remaining in the pan into a sauce pan and reduce by 1/2 over
high heat. Add the cream and reduce by 1/2 again. Remove the pan from
the heat and whisk in the butter bit by bit, until the sauce is
emulsified. Add the fresh herbs and season with lemon juice, salt and
pepper. Spoon the sauce around the braids on the plates and serve
immediately. Yield: Serves 8 Source: Patrick Vesnoc,Denis
Genero,(Montreal), ART Culinaire #4 Posted to FOODWINE Digest 13 Dec
96 From: Rod Grant <rodgrant@MAGI.COM> Date: Sat, 14 Dec 1996
02:12:15 -0500
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