| Cuisine: American | Type: Appetizer | Serves: 6 |
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Source:
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Cooking with Master Chefs -- Julia Child |
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Attributes:
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Comments:
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Recipe by Patrick Clark |
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Serving Suggestions:
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Can be served as a starter or as a fish course. Serve with a Provencal rose such as Chateau Peyrassol. |
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Ingredients:
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Filling: 2 leeks 1 tbs. butter Salmon: 3 pound center-cut fine fresh salmon fillet trimmed to a perfect rectangle Course ground salt 1/4 cup course ground black pepper 2 tbs. olive oil 2 tbs. or more peanut oil Sauce: 10 to 12 ripe plum tomatoes 1 large cucumber, unwaxed 2 cups mayonnaise, preferably home made with olive oil 1/4 cup chilled water 2 tsp. lemon juice 1/8 tsp. Cayenne pepper Salt Freshly ground white pepper A few drops of good red wine vinegar Garnish: 1 red pepper, roasted and peeled 1 cucumber 2 or 3 ripe plum tomatoes 8 to 10 chives, chopped Salt Freshly ground black pepper |
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Instructions:
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Preparing the salmon: 1. Julienne the white of the leeks, then sauté slowly in butter, until limp and tender. 2. Set the salmon on a sheet of parchment paper. Remove any little bones from the thick top part of the salmon by rubbing your finger searchingly over the surface to locate them and pulling them out with pliers. You now want to butterfly the fish. Starting at one of the long sides, make a horizontal cut with a sharp knife, and continue to cut within an inch of the opposite side -- keep top and bottom layers as even in thickness as you can. 3. Open the salmon like a book and cover its surface with a piece of plastic wrap. Pound evenly but firmly all over the surface to a thickness of about 1/2 inch. Remove plastic wrap and sprinkle 1-1/2 teaspoons of Kosher salt over the surface and only a small pinch of the pepper. Scatter on the leeks evenly, to make a sparse covering. 4. Using the parchment paper under the salmon to help you, roll the salmon up on itself to make a very tight cylinder. Then roll it up again tightly in the parchment, twist the paper at the two ends and secure. To firm up the roulade, refrigerate for at least 1 hour, preferably, 2 hours. 5. Spread a sheet of aluminum foil on your work area and paint the entire surface of the foil with a light coating of olive oil. When the roulade is well chilled, cut off the ends of the parchment with scissors and unwrap the fish onto the foil. Sprinkle with the cracked pepper, pressing it all over the surface. Now wrap very tightly in the foil, twisting the ends tightly. Refrigerate until cooking time. Preparing the sauce: 1. Make tomato & cucumber juice: Wash the tomatoes and cut in half lengthwise. Drop them into the food processor and process a minute or more, until completely pureed. Pour into the sieve, and push hard with a ladle or spoon to extract all possible juice out of the remains. Do the same with the unpeeled cucumber -- its green skin gives a nice color. 2. Whisking the mayonnaise in a 3-quart bowl, pour in the tomato and then the cucumber juices, adding a little mineral water to make a loose creamy sauce that will only be thick enough to coat the back of a spoon. Whisk in the rest of the sauce ingredients and correct seasoning. Cover and chill several hours, so that its flavors will bend. Taste, and correct seasoning again before serving. Preparing the garnish: 1. Roast and peel the red pepper. Remove core and seeds, cut into 1/4 dice. 2. Peel the cucumber, and halve lengthwise; scrape out and discard the seeds. Cut into 1/4 inch dice. Drop them into a saucepan of boiling water, bring rapidly to the boil again, drain immediately, and refresh in cold water. Drain thoroughly. 3. Peel, seed, and dice the plum tomatoes. 4. Toss the diced pepper, cucumbers, and tomatoes together in a bowl with the chopped chives and a sprinkling of salt and pepper. To finish: 1. Set a sauté pan over moderately high heat, add the peanut oil, and when hot lay the salmon roll in it. Turn the roll almost continuously in the pan for 3-4 minutes, or until when you press it the contents have changed from squashy raw to slightly resistant. (Rick cooks it closer to 7-8 minutes.) Remove from the pan -- the heat retained by the foil will take the salmon to medium rare. Let cool to room temperature, about 1 hour. 2. Taste the sauce and give your final approval -- it probably needs a little more salt. Leaving on its foil covering, cut off the end piece of the salmon roll (this piece will not be served). With a long sharp knife, make crosswise slices 3/4 inch thick, cutting right through the foil. As you plate them, unroll and remove the foil covering from the salmon slices. Arrange 2 on each plate, ladle a generous amount of sauce around the salmon, and sprinkle a handful of the colorful garnish over the sauce. |
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Related recipes:
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None |
2003-09-04