Preparation and cooking time: 20 minutes
Refrigeration time: 15 minutes

An original idea from Gabriel Cerejeira of the Hotel Albatroz in Cascais

1. cut the salmon and sole fillets into long strips; 
2. braid together; place into a metal ring mold*; refrigerate for 15 minutes or more so that the fish firms up and holds its shape; 
3. poach in fish stock enriched with butter; 
4. season with salt and pepper;
5. cook the spinach in a little liquid; drain.

Sauce

1. combine the butter and cream; add a little fish stock; simmer; 
2. when the sauce has thickened slightly, mix in the chopped cilantro and saffron. 

Serving

1. pour some of the sauce on the plate;
2. using a ring mold*, place a nest of spinach in the center; 
3. place the salmon and sole braid on top; 
4. garnish with potatoes and serve hot. 

* Tip MS - The metal ring molds can be bought in kitchen specialty shops and restaurant supply stores. Otherwise, use a can with both ends removed. Be careful not to cut yourself! 

A Dao wine