1 Chicken halibut fillets, sliced thin (quantity as needed)
1 Fish or Chicken Force-meat (quantity as needed)
1 Melted butter, for dipping (quantity as needed)
1 Salt, to taste
1 Freshly ground black pepper, to taste
1 Fresh lemon juice, for brushing (quantity as needed)
0.25 cup (60 ml) white wine
1 Finely chopped fresh parsley, for garnish
1 Tomato Jelly, for garnish
1 Hollandaise Sauce, for serving
Instructions
1. Heat the oven to 425°F (220°C).
2. Cut chicken halibut into thin fillets.
3. Season melted butter with salt and pepper. Dip each fillet in the seasoned melted butter, then brush the top surface with lemon juice.
4. Lay one fillet flat and spread a layer of Fish or Chicken Force-meat over it. Place a second fillet on top to form a sandwich. Repeat with remaining fillets and force-meat.
5. Arrange the filled fillet sandwiches in a single layer in a shallow baking pan (approximately 9x13 inches / 23x33 cm). Pour 1/4 cup (60 ml) white wine into the pan.
6. Bake in the preheated 425°F (220°C) oven for 20-25 minutes, until the fish is opaque throughout, flakes easily when pressed gently with a fork, and reaches an internal temperature of 145°F (63°C).
7. Transfer to a warmed serving platter. Sprinkle with finely chopped parsley, garnish with Tomato Jelly, and serve immediately with Hollandaise Sauce.
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