| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
California |
Cklive15 |
1 |
servings |
INGREDIENTS
| 1/2 |
sm |
Leek; (white and pale |
|
|
; green parts only) |
|
|
A 3inch piece carrot |
|
|
A 3inch piece celery rib |
| 3 |
md |
Garlic cloves |
| 7 |
c |
Cold water |
| 1 |
c |
Plus 2 tablespoons redwine vinegar |
| 1 |
|
Fresh thyme sprig |
| 2 |
|
Bay leaves; (not the stronger |
|
|
; California variety) |
| 1 1/2 |
ts |
White peppercorns |
| 1 |
ts |
Fine sea salt |
| 4 |
|
Fish fillets of sole or any other white; 3/8-inch thick, |
|
|
; fleshed fish, trimmed to about 6 |
|
|
; inches in length |
| 4 |
|
Salmon strips; 1 by 6 inches |
| 3 |
tb |
Unsalted butter or oil; at room temperature |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1 |
tb |
Finely chopped parsley |
INSTRUCTIONS
CURT BUILLON
Make court bouillon: Cut up leek, carrot, and celery and in a large
saucepan bring to a boil with remaining ingredients. Boil mixture 10
minutes and pour through a fine sieve into a bowl. Court bouillon keeps,
covered and chilled, 3 days or, frozen, 2 months. Makes about 2 quarts.
Rinse fillets under cold water then pat dry. Lay salmon strips on top of
sole fillets. Coat lightly with 2 tablespoons of the butter on one side.
Sprinkle on the same side with 1 teaspoon salt and 1/4 teaspoon white
pepper, then add the parsley. Starting at the narrow tapered end, roll up
each fillet loosely and secure the ends with 1 or 2 toothpicks. This may be
prepared in advance, covered with plastic wrap and refrigerated up to 4
hours.
Bring court bouillon to a simmer. Place fish in simmering court bouillon
for 5 to 8 minutes, or pour boiling Court Bouillon over fish and let stand
10 to 12 minutes. Transfer fish rolls one at a time with a small metal
spatula to plates. Let rest 1 to 2 minutes, then remove the liquid that
accumulates.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9282
Converted by MM_Buster v2.0l.
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