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