That's going to be a lot of fiddley-fussing for 14 people. By the time you have rolled the last sole fillet, you will be hating it, and about ready to wish you had thought of fish sticks!
How about a cioppino? You could make it ahead and add the mussles and clams as you reheat it.
Or how about a fillet en papiolotte?....could be cod, snapper, halibut, salmon or whatever you wish.
Put your seasonings on and roll up in oiled paper and stick in the refrig.....then get them out and bake until done.....about 20 to 25 minutes depending on what you put into it.
If that sounds good I ( and likely several others) will look through out recipes and come up with something concrete.
It's a very nice presentation, you put this little puffed parchment package on each plate and either cut an X in the top or let each diner do that.....and for a party it's neat and clean to do!
Linda C

This Salmon dish a relatively easy to prepare and serve at a dinner party. The prep work,

Home Cookin Chapter: Recipes From Thibeault's Table

Adapted from: Umberto Menghi 1978

1 large carrot
1 stalk of celery
1 lemon
2 cloves garlic
1 large shallot
parsley
white wine
chicken broth (Optional instead of white wine
Olive oil
. Place salmon filets in a shallow oven proof dish.

Julienne carrots, celery, lemon zest,

chop parsley,
mince garlic
chop shallots

Mix together and spread over top of the salmon.

Pour a little white wine,or chicken broth over the salmon and a squeeze
of lemon juice.

Drizzle with olive oil.

Sprinkle with salt and Pepper

Butter a piece of foil and place loosely on top of fish. Do not seal.

Bake in a 400° to 450° oven for approximately 10 to 20 minutes,
depending on the thickness of salmon.

To serve. Place a piece of salmon on plate keeping some of the julienne
vegetables on top.

Teri, I'm not sure what part of the States you live in, but if you can get fresh halibut that is another fish that you can prepare various ways right up to the

Ann

SALMON BAKED IN WINE & TARRAGON (serves 4)
4 salmon steaks
2 TBL butter, softened
1/4 tsp each salt & white pepper
2 TBL lemon juice
1/4 cup white wine
1/2 tsp dried tarragon

Preheat oven to 450°. Coat a baking dish withvegetable oil cooking spray.
Arrange the salmon in the prepared dish & rub w/butter. Mix the salt, pepper, lemon juice, wine & tarragon; pour over the fish. Bake uncovered until the fish flakes easily when tested with a fork allowing 10 minutes of cooking time per inch of thickness. Serve hot.~~Very Virginia

This can be prepared several hours ahead & refrigerated:
SALMON WITH GINGER BUTTER (serves 4)
3 TBL dry sherry
2 TBL soy sauce
1 TBL dark Asian sesame oil
1 TBL minced fresh gingerroot
1 TBL minced fresh parsley
2 lbs salmon fillets
2 TBL butter, cut into small pieces
1/8 tsp each salt & pepper
1 lemon, cut in wedges

Combine the sherry, soy sauce, sesame oil & ginger. Brush the fillets with the sherry mixture & sprinkle w/parsley. Dot butter evenly across the surface. Season w/salt & pepper. May prepare to this point & refrigerate.
Broil or grill the salmon without turning until the fish turns pink & flakes easily. Serve with lemon wedges.~~ From Gold'n Delicious

Here are a couple of cold ones. The shrimp is of course just the starter dish:

This was served as part of a buffet dinner in Canada last summer. Everyone loved it.

Prep time: 20 minutes
Cooking time: 15 minutes
Makes: 8 servings

Ingredients for Salmon:

2 1/2 lbs salmon fillets, cut into 16, 1 inch wide fingers
3 TBSP extra virgin olive oil
juice and zest of one lemon
1 garlic clove, finely chopped
1 TBSP chopped fresh dill
salt and white pepper to taste
lemon slices for garnish
2 to 3 cups baby salad greens

Ingredients for Tzatziki Sauce:

1/2 cup yoghurt
1/4 cup sour cream
2 garlic cloves, chopped
1/2 English cucumber, coarsely grated
and squeezed of its moisture
1 TBSP fresh dill chopped
salt, fresh cracked black pepper and lemon juice to taste

Preparation:

Salmon can be cooked the night before and served cold the next day.

1. Preheat oven to 400F. Place salmon on a parchment-lined baking sheet. Combine olive oil, lemon juice and zest, garlic and dill in a bowl and brush it over the salmon.

2. Cover salmon with foil and bake for 15 minutes, or until just cooked through. Uncover and cool to room temperature.

3. Cover with plastic wrap, leaving the fish in the pan and put it in the fridge.

4. Combine the tzatziki ingredients in a bowl and store in the fridge until needed.

5. Make a bed of the salad greens on a serving platter, arrange the salmon on top, garnish with lemon slices and serve the tzatziki alongside.

Source: Eric Akis
Victoria Times Colonist, Victoria, B.C.
**********************************************************************

Here's a lovely little recipe which I made for our last virtual dinner which was around Valentine's Day:

{{!gwi}}
Serving Size : 4

Ingredient -- Preparation Method
-------- ------------ ------------------------
1 lg French lettuce
16 lg Jumbo Shrimp
2 lg pink Grapefruit

For dressing:
1/4 c Orange juice
1/8 c Vinegar
1/4 c Olive oil
1/8 c Corn oil
1/4 c Green olives chopped
1/4 c Onion chopped
1/4 c Parsley chopped
1 t Cayene pepper
1 t Paprika (spanish pimenton)
Salt and pepper

Cook the shrimps as usual, peel them. Peel the
grapefruit and separate each piece, also peel the
white skin, being careful to get the complete pieces.
Prepare the dressing by mixing all the ingredients.

To serve: put the lettuce leaves on the dish, adorn with the grapefruit and shrimp.

Put the dressing on top and serve.

This salad will be better if the dressing can be prepared two hours before.

Exported from MasterCook
Patricia Wriedt.

SharonCb

Thanks for the ideas. I appreciate them.
Teri

mst, am glad you asked this-I'm always looking for ways to fix fish especially in the summertime. The cold salmon and Ginger's Salmon with Ginger Butter both sound good.
RL`

TOMATO CROWN FISH

1 1/ 2 cups water
2 Tbs. lemon juice
1 1/ 2 lbs. cod fillet
1/8 tsp. pepper
2 large tomatoes, sliced 1/ 4 inch thick
1/ 2 medium green pepper, finely chopped
2 Tbs. finely chopped onion
1/ 4 cup fine dry bread crumbs
1/ 2 tsp. dried basil
1 Tbs. olive oil

Combine water and lemon juice. Pour over fish fillets and let stand 30 minutes. Drain fillets. Place fish in a single layer in an oiled baking dish. Season with pepper (and salt, if desired). Place tomato slices on fish and sprinkle with green pepper and onion. Combine bread crumbs, basil and oil, blending well. Spread seasoned crumb mixture evenly over tomatoes. Bake uncovered at 350 degrees 25 minutes or until fish is firm and flakes easily with a fork. Serves 4.