RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Salmon and Sea Bass Napoleon - dairy, pareve
8 ounces salmon fillets, sliced 8 ounces sea bass fillets, sliced 1/4 cup virgin olive oil 2 Tbsps. chopped fresh basil 3 cloves garlic, minced 4 ounces fresh shiitake mushrooms, sliced 6 Tbsps. unsalted butter or pareve margarine, divided 1 small bunch spinach 2 red bell peppers, broiled, skinned, seeded, halved 1/2 cup dry white wine 1 shallot, minced Salt, white pepper 1 Tbsp. chopped fresh dill or 1 tsp. dried dill weed Dill sprigs 1. In shallow dish, marinate fish in olive oil, basil, and 1 clove garlic. Cover and refrigerate 20 minutes. Saut shiitake in 2 tablespoons butter, until tender. Wilt spinach in water. 2. In greased large skillet, layer sea bass, red pepper, salmon, mushrooms, sea bass, spinach, salmon, making 4 portions. Add 1/4 cup wine, shallot, remaining garlic, salt and pepper to taste, and dill. Bake at 350 for 15 to 20 minutes, until fish begins to flake. Remove and keep warm. 3. In same skillet, add remaining wine; bring to a boil. Reduce heat, and gradually whisk in butter or margarine, until sauce thickens. Spoon sauce onto each plate. Top with fish. Garnish with dill sprig. Copyright (c) 1995 by the Jewish Homemaker. All Rights Reserved.
