Family Best Time >> Food

Salmon rolls with red butter


Ingredients:4 people
  • white fish meat
    100 g
  • cream
    200g
  • egg
    1
  • salmon
    800 g to 1 kg
  • fairly full-bodied red wine
    3/4 l
  • onions
    2
  • carrots
    2
  • chopped chives
    1 small bunch
  • peanut oil
    2 tablespoons
  • bouquet garni
    1
  • roasted and crushed peanuts
    80 g
  • chopped shallot
    2
  • butter
    2 walnuts
  • chervil
    1/2 bunch
  • olive pick
    1 small packet
  • salt, ground pepper
    QS


Preparation:


    Raise the salmon fillets using a flexible knife, following the central bone well. Remove the skin and the bones.

    Put the oil in a saucepan over high heat. Add a chopped carrot and onion, the crushed head and bones, the bouquet garni. Cook over medium heat for 20 minutes. Filter; you should have three glasses of liquid left. Book.

    Cut the flesh of the salmon into regular slices and collect the scraps; you need 100 g net. Put in the cutter with the white fish. Blend for 2 minutes. Add cream and egg. Add salt and pepper. Remix until you obtain a very fine foam.

    Peel and finely dice the carrot and onion. Blanch in boiling salted water for 3 minutes. Refresh and stir into the mousse with the peanuts and chives. Spread the slices of salmon, salt, pepper. Place a tablespoon of mousse on each. Roll them into paupiettes and hold them closed using an olive pick.

    Arrange your paupiettes in a dish with the stock and shallot. Put in the oven (190°C) for 10 minutes. Turn over halfway through cooking. keep the paupiettes warm. Filter the cooking in a skillet over high heat. Incorporate the butter while winnowing. Adjust the seasoning. Place a small ladle of sauce on each plate and, above and in the center, place the paupiettes. Garnish with sprigs of chervil.

    This recipe takes time, however you can prepare a lot of things in advance, and on a special day, it is worth the effort. Accompany this excellent fish dish with red wine.

    Salmon rolls with red butter