Yield 4 servings.
1 pound salmon fillet in one piece
½ pound halibut fillet the same length as the salmon in one piece
4 cups blackberries
1 cup late harvest Riesling
4 tsp minced fresh rosemary
Zest of one lemon
2 tbsp freshly squeezed lemon juice
1 tbsp cornstarch
¼ cup sugar
6 tbsp brandy
2/3 cup dry white wine
Lay the fish fillets on the work surface. With a very sharp fillet knife, slice thin ropes, approximately ¼ inch thick, lengthwise from top to bottom. You need 8 salmon ropes and 4 halibut ropes.
Take 2 salmon ropes and 1 halibut rope. Lay the halibut rope between the two salmon ropes and braid from the top down. Set aside. Repeat three more times to make four braids.
In a medium-sized pot on medium-high heat, bring the blackberries and the Riesling to a simmer. Add the rosemary, lemon zest, and lemon juice.
In a small bowl, stir together the cornstarch, sugar, and brandy until the cornstarch is completely dissolved. Add to the simmering blackberries, stirring continuously until the sauce clears. Turn off immediately.
Put the dry white wine in a small skillet and lay the four braids in the wine. Turn the heat to high and cover. As soon as you see steam coming out the sides of the lid, turn to low. Cook approximately 5-8 minutes, checking the fish frequently to make sure it is not overdone. The cooking time will vary depending on the thickness of the ropes.
Pool approximately 1/3 cup of the blackberry sauce on each of four plates. Lay the braids on top of the sauce and serve.
Storage: Any extra blackberry sauce will keep in a tightly lidded container in the refrigerator for 1 week.