Used bookstores are treasure troves of spectacularly delicious recipes. This original gourmet stunner is from Le Bec-Fin Recipes, by Georges Perrier. A million years ago I was at a fancy catered lunch with some chefs flown in from who-knows-where. The only memorable thing about that meal was a braid of different kinds of fish. So you can imagine my joy when I came across this in this glorious book, filled with exquisite photos.
Philadelphia's Le Bec-Fin ("fine palate") opened in 1970 and soon was earning five star ratings from the Mobil Travel Guide, Five Diamonds from AAA as well as other prestigious honors from the likes of Condê Nast Traveler. However, a quick check online reports that the restaurant recently re-envisioned itself as more casual destination with an a la carte menu (vs. prix-fixe) and a more lenient seating schedule.
As this book came out in the glory days (1997), it's listed as "Tresse de Saumon et de Sole," served on a bed of spinach fettuccine (in a just-so tangle) with a beurre de tomates involving, among other things, elaborate mussel and fish reductions. I paired mine with a seasonally-appropriate fricassee of asparagus, fennel and tarragon, which worked out very well, thank you.
The book's index is a roll-call of opulence and luxury with many references to truffles, foie gras, crab, cream and caviar. And some fun stuff like Homard à la David Letterman, the lobster dressed with artichokes, fava beans and chanterelles. I've bookmarked that for another day.
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So here it is, the original gourmet Braided Salmon and Sole from the legendary Le Bec-Fin — the whole so much more that the sum of its parts, perfect for a dinner parties or romantic meals. Easy to scale (ha ha) for however many you're serving.