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Ингредиенты
- 1/2 sm Leek, (white and pale green parts only)
- Â Â A 3inch piece carrot
- Â Â A 3inch piece celery rib
- 3 med Garlic cloves
- 7 c. Cool water
- 1 c. Plus 2 Tbsp. redwine vinegar
- 1 x Fresh thyme sprig
- 2 x Bay leaves, (not the stronger California variety)
- 1Â 1/2 tsp White peppercorns
- 1 tsp Fine sea salt
- 4 x Fish fillets of sole or possibly any other white, 3/8-inch thick, fleshed fish, trimmed to about 6 inches in length
- 4 x Salmon strips, 1 by 6 inches
- 3 Tbsp. Unsalted butter or possibly oil, at room temperature
- 1 tsp Salt
- 1/4 tsp White pepper
- 1 Tbsp. Finely minced parsley
Инструкции
- Make court bouillon: Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mix 10 min and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or possibly, frzn, 2 months.
- Makes about 2 qts.
- Rinse fillets under cool water then pat dry. Lay salmon strips on top of sole fillets. Coat lightly with 2 Tbsp. of the butter on one side.
- Sprinkle on the same side with 1 tsp. salt and 1/4 tsp. white pepper, then add in the parsley. Starting at the narrow tapered end, roll up each fillet loosely and secure the ends with 1 or possibly 2 toothpicks. This may be prepared in advance, covered with plastic wrap and refrigerated up to 4 hrs.
- Bring court bouillon to a simmer. Place fish in simmering court bouillon for 5 to 8 min, or possibly pour boiling Court Bouillon over fish and let stand 10 to 12 min. Transfer fish rolls one at a time with a small metal spatula to plates. Let rest 1 to 2 min, then remove the liquid which accumulates.
- Yield: 4 servings
