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 tb Apple jelly
1 tb 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.