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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Cylinder recipe:
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Baked fillet Fish with tomato sauce Recipe / fish recipes
Baked fillet Fish with tomato sauce Recipe / fish recipes
Easy Oven Baked fillet Fish with tomato sauce Recipe
#Baked_fillet_Fish_Recipe
#fishrecipes
Here is what you'll need!
Servings: 2-3
INGREDIENTS
4 #fish_fillets 700 gram
1 #Potato
2 #Carrots
1 #Chopped_Onion
2 #Cloves _Garlic
parsley
1 cup water
350 grams #Chopped_tomato
1/2 Teaspoon #Ginger
1/2 Teaspoon #Curry
1/2 Teaspoon #Cumin
1/2 Teaspoon #Coriander
1 Teaspoon #PAPRIKA
1/4 cup #oil
1 Tablespoon #salt
2 Tablespoon #olive_oil
2 Tablespoons of tomato sauce
#Bake 200°c/400°f 30M
#Serve_with_rice_and_naan_bread!
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Red bell pepper & eggplant amuse
Hey guys, in this video I will show you how to make a beautiful savory two layered tuille. From that we're going to make an amuse with red bell pepper, eggplant, lemon and black sesame seed. Enjoy!
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My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
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Grid mold:
Enjoy making this recipe!
For the red bell pepper gel:
200 grams of toasted red bell pepper
100 grams of sushi vinegar
3 grams of agar powder
For the red bell pepper tuille:
100 grams of toasted red bell pepper
100 grams of egg white
50 grams of isomalt
4 grams of paprika powder
2 grams of salt
50 grams of butter
100 gram of flour
For the eggplant tuille:
- 60 grams of eggplant peel
- 40 grams of black sesame seeds
- 50 grams of isomalt
- 3 grams of salt
- 50 grams of butter
- 115 grams of egg white
- 15 grams of flour
For the eggplant tartaar:
- 2 toasted eggplants
- 1/2 lemon zest
- Red bell pepper
- Mustard flower
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Hey guys, in this video I will show you how to make a delicious turbot dish.
I start by showing you how to fillet the turbot and then we are going to make a farce with the trimmings. Once that's done I serve it with baked cauliflower, a tarragon creme and a beautiful beurre blanc. Enjoy!
Fish stock & beurre blanc with green herb oil
⇨ Thanks for subscribing!
My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
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For tips, tricks, photos and recipes follow me on:
↪ Instagram:
↪ Twitter:
↪ Facebook:
Enjoy making this recipe!
Oven temperature 130 degrees Celsius for around 15 minutes.
Ingredients for the farce:
200 grams of fish
5 grams of salt
2 eggs
110 grams of butter
180 grams of double cream
Bon appetit!
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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$❗
???? My favorite meat thermometer:
???? Sous vide machine I am using:
???? Best sharpening steel I ever had:
???? My favorite knives I use:
???? Best wet stones for beginners:
#butterpoaching #homecooking #finedining
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???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ 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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