Mosaic Fish

[Zazzy]

This is one of my very favorite recipes. It's special because a chef friend of mine made it up on the spot while we were discussing what I should make for dinner. "What do you have in the cupboard?" How many times do you look in the refridgerator and say there's nothing to make for dinner? Amazing people, real chefs.

Ingredients

orange roughy fillets
salmon fillets
lemon, whole
butter
olive oil
dijon mustard
fresh herbs [I used dill]
1 clove garlic, crushed
a bit of minced onion
kosher salt and pepper
fresh greens of your choice

Procedure

Pre-heat oven to broil.

Re-fillet the salmon so that it is the same thickness as your orange roughy, if necessary. Pat dry. Cut each fillet into long, thin strips. Weave the orange roughy into the salmon in a criss-cross pattern to make a mosaic. Now you should have a pretty weave of fish. I suggest doing this on the oven safe pan you eventually are going to broil the fish on.

Melt a little butter in a small pan with the zest from the lemon, cool a little. Salt and pepper the fish and brush with the lemon butter.

Prepare the vinaigrette. Squeeze the lemon juice into a small bowl [or a measuring cup works dandy!!!]. Add a dollop of dijon mustard. Add a little kosher salt, freshly ground pepper, some fresh herbs [dill is nice], the garlic, and a bit of minced onion. Slowly whisk in 3 times the amount of extra virgin olive oil in a steady stream to make an emulsified vinaigrette.

Add a little water to the pan with the fish and broil until the fish is cooked. Please do not overcook the fishies! They don't like it!

Toss your greens with some of the vinaigrette to coat and arrange in the middle of your plate. Place the cooked fish in the middle of the greens and drizzle with some more vinaigrette.

[DragonLady]

I have got to try that! Are fish hard to weave?  Maybe I should just chop both into bite-size pieces?

[quidscribis]

Zazzy, have you got a picture of that?  I'd love to see... 

[Zazzy]

Man I'm slow.  I have no picture and fish are a little challenging to weave.  That's why I did it right on the broiler pan.  It's an awfully pretty presentation though.  I do think the recipe works nicely with fillets as well.....just not as pretty.