How To make Fillet Mosaic with Red Pepper Sauce
1 1/2 lb Thin sole fillets
1/2 lb Thin salmon fillets
12 Lge spinach leaves; rinsed
2 c Fish or chicken stock
1 Shallot; minced
1/2 c Dry white wine
2 Large red peppers *
1 T Apple jelly
1 T Lemon juice
Salt, pepper *Note: Red bell peppers should be roasted, peeled and pureed. Cut sole into 24 (1/2-inch-wide) strips, about 5 inches long. Cut salmon fillets into 12 (1/2-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 puree, 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.
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Mosaic fish dish with a cucumber broth and pommes soufflé
Hey guys! In this episode we’re going to create a beautiful fish mosaic using the fish from Dutch Yellowtail. These beautiful fish are raised antibiotic and GMO-free in a 100% green-energy, land-based farm using wind, solar, and biogas with a state-of-the-art recirculating aquaculture system, which protects biodiversity and ensures biosecurity. The flavor and texture of the Dutch Yellowtail fish is really extraordinary plus it’s certified and approved as sustainable and environmentally friendly by the Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices (BAP).
As a garnish we’re also going to make a cucumber broth, a black seaweed pommes soufflé and a yoghurt emulsion.
Learn more about the Dutch Yellowtail farm and get information, inspiration & recipes on DutchYellowtail.com
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Ingredients for the fish mosaic: (46 degrees Celsius for 26 minutes)
- The loins from 1 Dutch yellowtail fish
- Salt & dry seaweed powder
Ingredients for the parsley farce: (110 degrees Celsius for 13 minutes)
- 20 grams of parsley leafs
- 4 grams of salt
- 50 grams of white wine
- 300 grams of the cold fish trimmings
- 100 grams of double cream
Ingredients for the cucumber broth:
- 700 grams of cucumber
- 450 grams of celery
- 1 shallot
- 1 green jalapeño
- 20 grams of parsley leafs
- 40 grams of white wine vinegar
- Around 2 grams of Xantana powder & salt
Ingredients for the black seaweed pommes soufflé: (170 degrees Celsius)
- 20 grams of squid ink
- 80 grams of Codium seaweed
- 1 waxy potato
- Potato starch
- Egg white
Ingredients for the yoghurt cream:
- 40 grams of egg white
- 10 grams of sushi vinegar
- 4 grams of salt
- 60 grams of yoghurt
- 150 grams of neutral oil
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???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
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???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
???? My favorite meat thermometer:
???? Sous vide machine I am using:
???? Best sharpening steel I ever had:
???? My favorite knives I use:
???? Best wet stones for beginners:
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