🫙 From the Spice Rack
Fillet Mosaic with Red Pepper Sauce
1 1/2 lb Thin sole fillets 1/2 lb Thin salmon fillets 12 Lge spinach leaves; rinsed 2 c Fish or chicken stock 1 Shallot; minced 1/2 c Dry white wine 2 Large red peppers * 1 T Apple...
maineasy
Ingredients8 items
Ingredients
- 11/2 lb thin sole fillets
- 1/2lbthin salmon fillets
- 12lge spinach leaves; rinsed
- 2cup fish or chicken stock
- 1shallot; minced
- 1/2cup dry white wine
- 2large red peppers *
- 1tsp apple jelly
Directions
- 1
1 1/2 lb Thin sole fillets 1/2 lb Thin salmon fillets 12 Lge spinach leaves
- 2
rinsed 2 c Fish or chicken stock 1 Shallot
- 3
minced 1/2 c Dry white wine 2 Large red peppers * 1 T Apple jelly 1 T Lemon juice Salt, pepper *Note: Red bell peppers should be roasted, pe
- 4
Cut sole into 24 (1/2-inch-wide) strips, about 5 inches long
- 5
Cut salmon fillets into 12 (1/2-inch-wide) strips 5 inches long
- 6
Trim stems from spinach leaves
- 7
Blanch spinach in hot water about 3 seconds to soften
- 8
Roll lengthwise as thinly as possible