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Prep Time: 45 minutes, Serves 4-6
2 pounds salmon fillets cut in 1/2 inch strips, against the grain 2 pounds white fish (halibut, mahi mahi, sole) cut in 1/2 inch strips red oak lettuce or mixed greens to garnish wooden toothpicks Glaze 1 Tbsp. butter 2 tsp. minced shallots 1 clove garlic, finely minced 1 Tbsp. minced fresh rosemary 1/4 tsp. red chile pepper flakes 1/4 cup red wine 1/2 cup maple syrup 1 Tbsp. arrowroot powder, dissolved in 2 Tbsp. cold water salt and pepper to taste 1. Weave fish strips together on lightly oiled sheet pan. Start with the corner, using one strip of each fish strip at right angles. Add another strip of fish, weaving up and down and securing the ends with wooden toothpicks. 2. Preheat oven to 450°F. Melt the butter in a small saucepan over medium heat. Add shallots, garlic, rosemary, chile flakes and water and arrowroot mixture. Sauté for a few minutes, stirring often. Add wine and syrup, and mix well. Season to taste with salt and pepper. Gently simmer for a few minutes to combine flavors. 3. Brush fish liberally with glaze and place in center rack of oven. Roast to desired degree of doneness, about 8 to 14 minutes depending on thickness. Brush often with glaze. Be careful not to overcook. To serve, line edge of plate with greens, place a grain or potato dish over the greens and place the woven fish on top. © Henry's Market Markets, Inc. |
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