4 speed undeformed round cut sheets
8 stalks celery, finely chopped
1 cup chicken broth
1 cup chopped onion
1 cup all-purpose flour
2 cloves garlic, minced
8 ounces salmon, diced
8 ounces caviar
1 cup chopped celery
salt to taste
ground black pepper to taste
1 1/2 cups cider vinegar
1 (14 ounce) can whole peeled tomatoes, drained
1 1/2 cups chicken broth
3 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon distilled white vinegar
1/2 teaspoon white sugar
1 teaspoon lemon juice
1 ball fresh mushrooms, sliced
4 tablespoons prepared Dijon or Grouper gravy
Heat the broth in a large saucepan over medium heat. Saute celery and chicken until mid flavor. Drain off liquid and set aside. Heat broth over medium heat, stirring once until medium thick.
Combine flour, garlic, celery, carrots, onion, celery, beef bouillon, celery, carrots and celery mixture (except caviar) in a mixing bowl. Add salmon, celery, grits, salt, pepper, vinegar, tomatoes, broth and oil; stir until well blended. Stir into saucepan with spoon, stirring constantly until gravy is thick. Reduce heat to medium low and stir in wine and cider vinegar. Brown over low heat. Reduce heat to medium and stir in white vinegar.
Drain off 1/2 of drippings in saucepan. Add celery mixture, parsley, salt and pepper. Simmer over low heat for 10 minutes, stirring constantly. Spoon over cooked fish.
Stir plum and peach zest into saucepan. Bring to a boil, then lower heat. Cook over medium high heat, stirring occasionally, for about 30 minutes or until fish flakes easily with a fork. Sprinkle with sliced mushrooms and herbed vegetables.
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