Recipe - Fillet Of Sole And Salmon

4 Dover sole fillets (approx 1
One half lb)
2 pound Salmon fillets, cut thin
1 cup White wine
One half cup Fish stock
1 cup Heavy cream
1 Stick unsalted butter, cut
small pieces
One half tablespoon Chopped fresh chervil
One half tablespoon Snipped fresh chives
One half tablespoon Chopped fresh tarragon
leaves
1 Lemon, juice of
Salt
Fresh pepper

These are from ART Culinaire and are very good.

Preheat the oven to 325 degrees. Wash the fish and cut both the sole and
salmon into strips One half inch wide and 6 inches long. Place three pairs of
sole and a salmon strip together and gently braid them. Place the braids in
a buttered baking dish, sprinkle with salt and pepper, and pour the white
wine and fish stock into the pan. Cut a piece of parchment paper large
enough to cover the pan and bake in the middle of the oven for 12 to 15
minutes. Remove the pan from the oven and carefully lift the braids onto
service plates with a spatula long enough to fit under the delicate braids
or using 2 spatulas from either end.

Strain the liquid remaining in the pan into a sauce pan and reduce by 1/2
over high heat. Add the cream and reduce by One half again.

Remove the pan from the heat and whisk in the butter bit by bit, until the
sauce is emulsified. Add the fresh herbs and season with lemon juice, salt
and pepper.

Spoon the sauce around the braids on the plates and serve immediately.

Yield: Serves 8

Source: Patrick Vesnoc,Denis Genero,(Montreal), ART Culinaire #4

Posted to FOODWINE Digest 13 Dec 96

From: Rod Grant rodgrant@MAGI.COM

Date: Sat, 14 Dec 1996 02:12:15 0500