INGREDIENTS

INSTRUCTIONS

RUSSIAN SAUCE
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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