Recipe

Salmon Roulade With Garlic Potatoes Morels And Fresh Peas Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 5 months, 2 weeks ago Salmon is rolled around a creamy garlic potato filling here, and baked until lightly browned. Grandma Jackie loved it, and that's what mattered most to me :-) Prep:30m Cook:20m Servings:6	Luisascater
	salmon roulade garlic whipped mashed potatoes

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Ingredients

3 large yukon gold potatoes, peeled and quartered

2 teaspoons minced garlic

1/4 cup unsalted butter

Six 7-ounce pieces of salmon fillet, each about 1 inch wide, skin removed

Basil infused extra virgin olive oil, to brush salmon

English Peas and Morels:

2 TB butter

6 or so morel mushrooms, halved

splash of dry white wine

splash of cream

2 cups fresh english peas, shelled and steamed

a couple sprigs of fresh thyme leaves

chopped chives, for garnish

kosher salt and white pepper, to taste

Directions

Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking dish with foil.

Place the potatoes in a medium saucepan, and add lightly salted water to cover. Bring to a boil, and cook until soft, about 20 minutes. Drain the potatoes and put them in a mixing bowl. Mash with garlic and 1/4 cup of the butter. Pass the potatoes through a food mill or ricer, then whip until smooth and fluffy.

Brush the salmon with basil oil and season with salt and pepper. Roll each salmon fillet into the shape of a donut, and affix the ends with a toothpicks. Place them in the baking dish. With a piping bag (or ziplock with one end snipped off) fill the center of each piece with the potatoes. Lightly cover with foil (as to not squish down the filling) and bake for about 15 minutes. Remove the foil and bake until the potatoes are golden brown, about 5-8 minutes longer.

In the meantime, saute the morels in butter. Add the wine and slighlty reduce. Add the peas, thyme and cream, season with salt and pepper; keep warm.

Using a spatula, transfer the salmon fillets to warmed plates. Carefully twist out the toothpick, leaving the roll intact. Spoon peas and mushrooms on side, drizzle with sauce, sprinkle with the chives, and serve.

Note: The potatoes may be made up to 8 hours in advance and refrigerated until ready to use.

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