Ingredients

• 1/2 small leek (white and pale green parts only)
• a 3inch piece carrot
• a 3inch piece celery rib
• 3 medium garlic cloves
• 7 cups cold water
• 1 cup plus 2 tablespoons red wine vinegar
• 1 fresh thyme sprig
• 2 bay leaves (not the stronger California variety)
• 1 1/2 teaspoons white peppercorns
• 1 teaspoon fine sea salt
• 4 fish fillets of sole or any other white fleshed fish, 3/8-inch thick, trimmed to about 6 inches in length
• 4 salmon strips, 1 by 6 inches
• 3 tablespoons unsalted butter or oil, at room temperature
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon finely chopped parsley

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Instructions

1. Make court bouillon: Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months. Makes about 2 quarts.
2. Rinse fillets under cold water then pat dry. Lay salmon strips on top of sole fillets. Coat lightly with 2 tablespoons of the butter on one side. Sprinkle on the same side with 1 teaspoon salt and 1/4 teaspoon white pepper, then add the parsley.
3. Starting at the narrow tapered end, roll up each fillet loosely and secure the ends with 1 or 2 toothpicks. This may be prepared in advance, covered with plastic wrap and refrigerated up to 4 hours.
4. Bring court bouillon to a simmer. Place fish in simmering court bouillon for 5 to 8 minutes, or pour boiling Court Bouillon over fish and let stand 10 to 12 minutes. Transfer fish rolls one at a time with a small metal spatula to plates. Let rest 1 to 2 minutes, then remove the liquid that accumulates.