Instructions: Cut each filet in half, reserve 6 of the slices. wrap the filets around a stick or form them jelly roll fashion and secure gently with white sewing thread. Bring the fish stock to the boil, season with salt and the juice of a lemon. Poach the fish in the simmering liquid for 8-10 minutes until fish is opaque. Remove rolls from stock gently, let them cool on a wire rack..then cover with saran wrap or foil and chill them.

Hollow out 6 peeled tomatoes, each large enough to hold a rolled filet of fish. Make a salad marinade in a bowl: 1 tsp each of sugar, paprika, 1/2 tsp ea. salt, dry mustard & crushed celery seed into 1/2 cup tarragon vinegar until salt and mustard have dissolved. Gradually add 3/4 cup oil.

Stirring constantly until well blended. Put 1 tsp of this marinade in each tomato, roll it around inside and then roll the outside of tomato in dressing as well. Set aside, covered to chill . I tend to roll them around the marinade often, because I will do these the day before and they need to absorb flavour.

Make Russian sauce: Mix 1 cup of "good" mayonnaise with 1/2 tsp each of fresh chopped tarragon, chervil (fresh is difficult to find so I use dried)salt, pepper, 1 large chopped shallot, 2 tbs dijon-type mustard. Stir sauce and add gradually 2 - 3 tbs. tarragon vinegar. Blend well and chill.

At serving time, remove tomatoes, and fish from refrigerator, remove the strings carefully from the fish (fish easily flakes) Put 1 half filet in each tomato, spoon in the center of fish the Russian sauce, a dollop of caviar. I like to serve these tomatoes on a bed of young salad greens and drizzle some of the tomato marinade around. Watercress is another good green for this.

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