Yield: 1 servings
Measure | Ingredient |
---|---|
½ small | Leek; (white and pale |
\N \N | ; green parts only) |
\N \N | A 3inch piece carrot |
\N \N | A 3inch piece celery rib |
3 mediums | Garlic cloves |
7 cups | Cold water |
1 cup | Plus 2 tablespoons redwine vinegar |
1 \N | Fresh thyme sprig |
2 \N | Bay leaves; (not the stronger |
\N \N | ; California variety) |
1½ teaspoon | White peppercorns |
1 teaspoon | Fine sea salt |
4 \N | Fish fillets of sole or any other white; 3/8-inch thick, |
\N \N | ; fleshed fish, trimmed to about 6 |
\N \N | ; inches in length |
4 \N | Salmon strips; 1 by 6 inches |
3 tablespoons | Unsalted butter or oil; at room temperature |
1 teaspoon | Salt |
¼ teaspoon | White pepper |
1 tablespoon | Finely chopped parsley |
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 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.