See Also: Fish and Seafood · Main Dishes
Rolled Salmon and Sole Bundles with Savory Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. The finishing sauce makes this dish, so choose a bit of sweet wine such as Marsala for a special touch at the very end.
1/4 cup unsalted butter
1/4 cup heavy cream
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1/8 teaspoon fine sea salt
1-2 fillets of fresh salmon
1-2 fillets of fresh sole or other very flat fish fillet
1-2 teaspoons prepared mustard
fresh cilantro or lettuce or other herbs
freshly ground white peppercorns
2 tablespoons extra virgin olive oil
1-2 cloves garlic, finely minced
2-3 tablespoons white wine (dry or sweet)
chopped fresh parsley
In a glass measuring cup, microwave the butter on high 30 seconds to melt. Whisk in the cream, egg yolks, lemon juice, mustard and salt. Microwave on high 30 seconds. Whisk well. Microwave another 30 seconds and whisk well. Repeat one more time, or until the mixture is very light and fluffy. Set aside.
Place one slice of salmon on a cutting mat. Trim or pound it out a little to make it flat and more evenly shaped. Spread with a thin amount of the mustard. Arrange the slice of sole over, trimming to fit. Arrange a few leaves of herbs or lettuce over sole. Roll the two together, making a neat bundle and tie with cooking twine. Repeat with remaining fillets, making as many as you wish allowing one per person if they are small. Sprinkle with salt, pepper and paprika. Heat a heavy bottomed saute pan on medium high heat, adding the olive oil and garlic. Heat just until it gives off a wonderful fruity aroma and the oil looks like it is hazy, but not smoking. Add the bundles, with the "good side" down. Reduce heat to medium low and cook about 3 minutes. Using tongs or a flat spatula, turn the rolls to the other side and cook several minutes or until the fish flakes easily. Remove to a platter. Add the wine to the hot pan and using a silicone spoon or spatula cook and stir to reduce the wine by half. Pour over the fish. Mask each bundle with the sauce and sprinkle with chopped parsley or cilantro. Serve immediately.
Recipe created 2004-03-11.
© 1996-2013 Dorothy McNett. All Rights Reserved.