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1
*Note: Red bell peppers should be roasted, peeled and pureed.
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2
Cut sole into 24 ( 1/2-inch-wide) strips, about 5 inches long.
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3
Cut salmon fillets into 12 ( 1/2-inch-wide) strips 5 inches long.
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4
Trim stems from spinach leaves.
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5
Blanch spinach in hot water about 3 seconds to soften.
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6
Drain.
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7
Roll lengthwise as thinly as possible.
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8
To prepare each serving, place 6 sole strips lengthwise side by side.
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9
Tightly weave a spinach strip among sole strips at top.
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10
Below weave salmon strip.
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11
Now weave in another spinach strip.
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12
Continue to alternately weave salmon and spinach strips.
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13
You will need 3 salmon strips and 3 spinach strips for each sole mosaic.
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14
Continue to weave remaining 3 portions.
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15
Set aside.
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16
Place stock and shallot in skillet large enough to hold fish squares.
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17
Bring to boil, then reduce heat.
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18
Using wide slotted spatula, lower fish squares into hot broth.
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19
Cover and simmer over very low heat 5 minutes.
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20
Carefully remove.
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21
Keep warm.
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22
If your skillet is not large enough to hold all of fish, cook them in batches.
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23
Skim any white residue from remaining broth in skillet.
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24
Add wine to broth and simmer over high heat until broth is reduced by half.
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25
Stir in red pepper puree, apple jelly and lemon juice and season to taste with salt and pepper.
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26
Strain sauce, then nap bottom of serving platter or individual plates with some of sauce and cover with sole squares.
