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This particular recipe has fond memories for me because this is the first food photograph taken with the help of my son-in-law Michael Wood,
a former professional wedding photographer of a delicious baked salmon
roulade entree
with potato galette even before I started my website way back in 2001.
At that time I prepared an
8 course Baked
Salmon Dinner using this
as my main baked entree...
see all the courses with photographs.
I have come a long way in learning how to set up photo shots and to
successfully take my own pictures of all my recipes I have collected over the years,
I hope you will like my recipes.
Baked Salmon Roulade and Potato Galette
created and photographed
by
Peggy
Bucholz for
www.finedinings.com
Serves 2
Baked Salmon Roulade
4 Salmon fillets
kitchen string
1 tablespoon cooking oil
1/4 cup dry white wine
Remove skin of salmon by placing skin side down on a
work surface. With a sharp thin bladed knife angled toward the
skin, start to slice the skin away from the flesh. With the
knife blade angled toward the skin, push the knife away from you as
you pull the skin toward you. Saw back and forth with the
knife and continue pulling the skin until it has been removed.
Run your fingertip lengthwise down the fish filled and against the
grain of the fish to check for pin bones. Use a pair of
tweezers or snub-nose pliers to remove any you find.
Cut salmon fillets into
1-inch x 4-inch pieces. Make into a roulade by turning 2 cut fillets on their side (cut side up); coil around each other with smallest ends in center making a round
shape; tie with kitchen string. Repeat this process with the 2 remaining fillets to
make a roulade.
Preheat oven to 375 degrees F.
In an ovenproof skillet over medium high
heat sear the salmon roulade in oil for one minute, turn them over, add white
wine and put roulade in oven, bake at 375 degrees F for 6 to 7 minutes. Remove from oven, discard strings, serve
the baked salmon roulade on top potato galette (see recipe below). Spoon tomato
beurre blanc sauce (see recipe below) around
the baked fish, garnish with carrot, asparagus and rosemary sprig.
Potato Galette
can be
made in advance, reheat before serving
1 large potato, peeled, sliced thinly
2 teaspoons butter
salt and pepper, to taste
1 teaspoon fresh rosemary, chopped finely
Divide potato slices in half, place one half in a 4-inch skillet overlapping potato slices
in a circle making 3
layers; saute in butter until tender.
Add salt, pepper and 1/2 teaspoon rosemary. Repeat this process with the remaining
sliced potatoes to make the second galette. Serve with baked fish.
Tomato Beurre Blanc Sauce
can be made in
advance, preheat before serving
2 shallots, finely chopped
1/2 cup white vinegar
1 cup butter, softened
2 teaspoons tomato paste
Combine shallots and vinegar in a saucepan reducing to 1 tablespoon. Whisk in small amounts of butter at a time. Add tomato
paste, serve with baked fish and potato galette.
Carrot and Asparagus Garnish
can be
made in advance,
reheat before serving
1 carrot, peeled
6 asparagus pencil size tips only
2 Rosemary sprigs
Cut carrots and asparagus into 3-inch matchsticks; cook tender crisp; drain;
refrigerate until ready to use. At serving time heat in a
micro oven for a few seconds and serve on top the baked entree.
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Wine
recommendation: Pinot Gris; Chardonnay |
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