Salmon Roulade With Garlic Potatoes Morels and Fresh PeasFrom luisascatering 7 years ago
- 3 large yukon gold potatoes, peeled and quartered shopping list
- 2 teaspoons minced garlic shopping list
- 1/4 cup unsalted butter shopping list
- Six 7-ounce pieces of salmon fillet, each about 1 inch wide, skin removed shopping list
- basil infused extra virgin olive oil, to brush salmon shopping list
- English peas and Morels: shopping list
- 2 TB butter shopping list
- 6 or so morel mushrooms, halved shopping list
- splash of dry white wine shopping list
- splash of cream shopping list
- 2 cups fresh English peas, shelled and steamed shopping list
- a couple sprigs of fresh thyme leaves shopping list
- chopped chives, for garnish shopping list
- kosher salt and white pepper, to taste shopping list
How to make it
- 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.
The Cookluisascatering San Carlos, CA
The Rating8 people
This recipe is "5"FORK!!!!!
I can just 'Taste' "Heaven on a plate"~
~*~mj~*~mjcmcook in Beach City loved it
Wonderful recipe! Love the photo of Grandma Jackie and your tender remark.rosemaryblue in CollegeTown loved it
Sounds heavenly and looks divine five forks and a big smile:)trigger in loved it