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 T  Apple jelly

      1 T  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.