|½ small||Leek; (white and pale|
|; green parts only)|
|A 3inch piece carrot|
|A 3inch piece celery rib|
|3 mediums||Garlic cloves|
|7 cups||Cold water|
|1 cup||Plus 2 tablespoons redwine vinegar|
|1||Fresh thyme sprig|
|2||Bay leaves; (not the stronger|
|; California variety)|
|1½ teaspoon||White peppercorns|
|1 teaspoon||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 tablespoons||Unsalted butter or oil; at room temperature|
|¼ teaspoon||White pepper|
|1 tablespoon||Finely chopped parsley|
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 ¼ 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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