Recipe - Marinated Tomatoes Stuffed Wfilet Of So

4 Filets of sole
6 Whole tomatoes; peeled
Fish stock (clam juice) to
cover
1 Lemon; juice of

RUSSIAN SAUCE
1 cup "good" mayonnaise
One half teaspoon Fresh chopped tarragon
One half teaspoon Chervil (fresh is difficult
to find so I use dried)
One half teaspoon Salt
One half teaspoon Pepper
1 lg Chopped shallot
2 tablespoon Dijontype mustard
2 (up to)
3 tablespoon Tarragon vinegar

From: Edward CollinsHughes ecollins@HAVERFORD.EDU

Date: Wed, 17 Jul 1996 08:40:23 0400
Cut each filet in half, reserve 6 of the slices. wrap the filets around a
stick or form them jelly roll fashion and secure gently with white sewing
thread. Bring the fish stock to the boil, season with salt and the juice of
a lemon. Poach the fish in the simmering liquid for 810 minutes until fish
is opaque. Remove rolls from stock gently, let them cool on a wire
rack..then cover with saran wrap or foil and chill them.

Hollow out 6 peeled tomatoes, each large enough to hold a rolled filet of
fish. Make a salad marinade in a bowl: 1 tsp each of sugar, paprika, 1/2
tsp ea. salt, dry mustard & crushed celery seed into One half cup tarragon
vinegar until salt and mustard have dissolved. Gradually add Three fourths cup oil.
Stirring constantly until well blended. Put 1 tsp of this marinade in each
tomato, roll it around inside and then roll the outside of tomato in
dressing as well. Set aside, covered to chill . I tend to roll them around
the marinade often, because I will do these the day before and they need to
absorb flavour.

Make Russian sauce: Mix 1 cup of "good" mayonnaise with One half tsp each of
fresh chopped tarragon, chervil (fresh is difficult to find so I use
dried)salt, pepper, 1 large chopped shallot, 2 tbs dijontype mustard. Stir
sauce and add gradually 2 3 tbs. tarragon vinegar. Blend well and chill.

At serving time, remove tomatoes, and fish from refrigerator, remove the
strings carefully from the fish (fish easily flakes) Put 1 half filet in
each tomato, spoon in the center of fish the Russian sauce, a dollop of
caviar. I like to serve these tomatoes on a bed of young salad greens and
drizzle some of the tomato marinade around. Watercress is another good
green for this.

EATL Digest 16 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
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