Baked Salmon Roulade with Potato Galette
two small filets of salmon are coiled into a roulade and baked then
served over a tomato beurre blanc sauce

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Two small filets of salmon are coiled into a roulade and baked then served on layered potato slices with a tomato beurre blanc sauce. I prepared an 8 course Baked Salmon Dinner using this recipe as my main entree

baked salmon fillet roulade
created and photographed by Peggy Bucholz for
www.finedinings.com

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Prep Time: 45 min   Cook Time: 20 min   Servings: 2

Ingredients:

1 carrot, peeled, cut into 3-inch matchsticks
6 asparagus, pencil size, 3-inch tips only
1 teaspoon melted butter
Salt and pepper, to taste

1 large potato, peeled, sliced thinly
2 teaspoons butter
salt and pepper, to taste
1 teaspoon fresh rosemary, chopped finely

4 Salmon filets, remove skin and pin bones
kitchen string
1 tablespoon cooking oil
1/4 cup dry white wine

2 shallots, finely chopped
1/2 cup white vinegar
1 cup butter, softened
2 teaspoons tomato paste

2 Rosemary sprigs for garnish

Instruction:


Cook carrots and asparagus tender crisp; drain; refrigerate until ready to use. At serving time add 1 teaspoon butter, salt and pepper, heat in a micro oven for a few seconds before serving.

Prepare potatoes by placing half the slices in a 4-inch skillet overlapping them in a circle making 3 layers; saute in 1 teaspoon butter until cooked; turn them over and cook the other side. Add salt, pepper and 1/2 teaspoon rosemary. Repeat this process with the remaining slices.

Salmon filets - Cut into 1-inch x 4-inch pieces. Make into a roulade round shape by putting 2 pieces on their side and coiling around each other with smallest ends in center.  You can layer fresh spinach leaves between the salmon if you wish. Tie the roulade with kitchen string. Repeat this process with the remaining piece.  

Preheat oven to 375 degrees F. In an ovenproof skillet over medium high heat sear salmon in 1 tablespoon oil for one minute, turn them over, add wine and put in oven, bake for 6 to 7 minutes. Remove from oven, discard strings.

For the sauce, combine shallots and vinegar in a saucepan reducing to 1 tablespoon. Whisk in butter, small amounts at a time. Add tomato paste.

To serve, place potatoes on plates, put salmon on top then the vegetables. Spoon tomato sauce around the seafood, garnish with fresh rosemary sprigs.

wine Wine recommendation: Pinot Gris; Chardonnay


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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com