From: Ruth Heiges Date: Fri, 2 Aug 1996 15:39:25 +0300 (IDT) Bone the fish and slice into two filets. Season with salt and pepper and place in a frying pan. Saute on each side in a small amount of margarine. Cover the pan with aluminum foil and cook on high heat for 3-4 minutes. Set aside. Saute the minced shallot in a small amount of margarine. Add the vermouth, white wine [sorry, no quantity given] and sauteing juices from the fish and cook until the sauce thickens. Add the pureed tomato and bring to a boil. Add the cream and enrich the sauce with margarine. The sauce should be pink in hue. Presentation: Place the fish on a serving platter, and arrange a julienne of tomato, avocado, lemon and mushroom in a chain pattern around the fish. Place 3 asparagus spears on either side of the platter. Garnish with the crescent-shaped puff pastry dough. Strain the sauce into the serving platter. Chef Shalom Kadosh, Sheraton Plaza Jerusalem Hotel JEWISH-FOOD digest 294 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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