INGREDIENTS

INSTRUCTIONS

From:    Edward Collins-Hughes <ecollins@HAVERFORD.EDU>  Date:    Wed,
17 Jul 1996 08:40:23 -0400 Cut each filet in half,  reserve 6 of the
slices. wrap the filets around a stick or form them  jelly roll fashion
and secure gently with white sewing thread. Bring  the fish stock to
the boil, season with salt and the juice of a  lemon. Poach the fish in
the simmering liquid for 8-10 minutes until  fish is opaque. Remove
rolls from stock gently, let them cool on a  wire rack..then cover with
saran wrap or foil and chill them.  Hollow out 6 peeled tomatoes, each
large enough to hold a rolled  filet of fish. Make a salad marinade in
a bowl: 1 tsp each of sugar,  paprika, 1/2 tsp ea. salt, dry mustard &
crushed celery seed into 1/2  cup tarragon vinegar until salt and
mustard have dissolved. Gradually  add 3/4 cup oil. Stirring constantly
until well blended. Put 1 tsp of  this marinade in each tomato, roll it
around inside and then roll the  outside of tomato in dressing as well.
Set aside, covered to chill .  I tend to roll them around the marinade
often, because I will do  these the day before and they need to absorb
flavour.  Make Russian sauce: Mix 1 cup of "good" mayonnaise with 1/2
tsp each  of fresh chopped tarragon, chervil (fresh is difficult to
find so I  use dried)salt, pepper, 1 large chopped shallot, 2 tbs
dijon-type  mustard. Stir sauce and add gradually 2 - 3 tbs.  tarragon
vinegar.  Blend well and chill.  At serving time, remove tomatoes, and
fish from refrigerator, remove  the strings carefully from the fish
(fish easily flakes) Put 1 half  filet in each tomato, spoon in the
center of fish the Russian sauce,  a dollop of caviar. I like to serve
these tomatoes on a bed of young  salad greens and drizzle some of the
tomato marinade around.  Watercress is another good green for this.
EAT-L Digest 16 July 96  From the EAT-L recipe list.  Downloaded from
Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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