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Fillet Mosaic with Red Pepper Sauce

 

17

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

1 ½ pounds sole fillets
thin
½ pound salmon fillets
thin
12 Lge spinach
rinsed
*
2 cups fish stock
or chicken
1 each shallots
minced
*
½ cup white wine
dry
*
2 large hot chili peppers
*
1 tablespoon apple jelly
1 tablespoon lemon juice
1 x salt
pepper
*

Directions

*Note: Red bell peppers should be roasted, peeled and pureed.

Cut sole into 24 (½-inch-wide) strips, about 5 inches long.

Cut salmon fillets into 12 (½-inch-wide) strips 5 inches long.

Trim stems from spinach leaves.

Blanch spinach in hot water about 3 seconds to soften.

Drain.

Roll lengthwise as thinly as possible. To prepare each serving, place 6 sole strips lengthwise side by side. Tightly weave a spinach strip among sole strips at top. Below weave salmon strip. Now weave in another spinach strip. Continue to alternately weave salmon and spinach strips. You will need 3 salmon strips and 3 spinach strips for each sole mosaic. Continue to weave remaining 3 portions. Set aside. Place stock and shallot in skillet large enough to hold fish squares. Bring to boil, then reduce heat. Using wide slotted spatula, lower fish squares into hot broth. Cover and simmer over very low heat 5 minutes. Carefully remove. Keep warm. If your skillet is not large enough to hold all of fish, cook them in batches. Skim any white residue from remaining broth in skillet. Add wine to broth and simmer over high heat until broth is reduced by half. Stir in red pepper purée, apple jelly and lemon juice and season to taste with salt and pepper. Strain sauce, then nap bottom of serving platter or individual plates with some of sauce and cover with sole squares.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 33825% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 149mg 50%
Sodium 602mg 25%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 110g
Vitamin A 3% Vitamin C 8%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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