Salmon Roulade
Source: Recipe from Chef Andrew Harley
Roulade are very easy to make and are simply a lean, boneless, flattened slice of meat or fish which is rolled around any type of filling (vegetable, cheese, meat, etc.), and cooked.
Ingredients
Per serving:
1 salmon fillet (7-oz.)
1 tbsp. pesto sauce
3 oz. Garlic Mashed Potatoes
3 oz. Chipotle Sweet Potatoes
2 oz. Mango Cucumber Salsa
2 oz. Mango Beurre Blanc
Basil sprig, for garnish
Garlic Mashed Potatoes:
20 lb. potatoes, peeled and diced
1 lb. butter
2 qt. milk
1 cup chopped mixed herbs
1 cup grated Parmesan cheese
1 oz. garlic, chopped
1 oz. shallots, chopped
1 tbsp. ground black pepper
1 tbsp. salt
Chipotle Sweet Potatoes:
12 large sweet potatoes, peeled and diced
1 lb. butter
Juice from 6 oranges
1⁄2 cup brown sugar
6 tbsp. pureed chipotles
1 tsp. salt
2 tbsp. chopped cilantro
Mango Cucumber Salsa:
4 cups diced fresh mango
4 cups diced cucumber
4 cups diced plum tomatoes
3 tbsp. extra virgin olive oil
1 tsp. salt
1 tsp. ground black pepper
4 tsp. finely chopped parsley
Mango Beurre Blanc:
4 cups white wine
2 oz. shallots, chopped
2 oz. garlic, chopped
2 oz. fresh ginger, grated
1⁄4 cup heavy cream
3 lb. very cold unsalted butter, diced
2 oz. fresh mango pulp
Salt and pepper, to taste
Steps
- Butterfly salmon lengthwise, leaving fillet attached at one short end. Brush fillet lightly with pesto and roll up.
- Roast salmon in 375°F oven for 10-12 min.
- Place Garlic Mashed Potatoes and Chipotle Sweet Potatoes onto separate sheets of plastic wrap; roll into cylinders and twist ends closed. Cut off one end from each. Holdcylinders together and slide, open-ends down, into a pastry bag with a large star tip. Pipe mixture onto dinner plate.
- Place salmon roulade to the right of the potatoes.
- Pack mango salsa into a 2-oz. thimble; invert onto plate. Ladle on 2 oz. beurre blanc; garnish salmon with basil.
Garlic Mashed Potatoes:
Steam potatoes 20 min. or until tender. Heat butter and milk until butter melts. Place potatoes in large bowl; gradually add milk mixture, whipping until fluffy. Beat in remaining ingredients until smooth.
Chipotle Sweet Potatoes:
Steam potatoes 20 min. or until tender. Meanwhile, combine butter, orange juice, sugar, chipotles, and salt in a large saucepan; bring to a boil. Cook until reduced to a glaze. Place potatoes in a large bowl; whip until fluffy. Beat in glaze and cilantro until smooth.
Mango Cucumber Salsa:
Combine equal amounts of all ingredients to order.
Mango Beurre Blanc:
Reduce wine with shallots, garlic, ginger, and cream by half, or until cream is lightly browned and thickened. Add butter, a little at a time, whisking vigorously. Add mango and stir until smooth. Season with salt and pepper. Strain; hold at room temperature.