Ingredients
Salmon Rolls
1 ea Salmon, around 3 lbs
Butter
3 ea Shallots, finely chopped
3 1/2 fl oz Dry white wine
7 fl oz Fish Stock
Tarragon leaves, few for garnish
Pilaff rice, see below
Roll Stuffing
9 ea Scallops, white flesh only
2 ea Egg whites
3 1/2 fl oz Double cream
1/4 bunch Chervil, finely chopped
1/4 bunch Tarragon, finely chopped
Hacomat, to taste
Fresh ground pepper, to taste
1 pinch Cayenne pepper
White Butter Sauce
7 fl oz White Wine Vinegar
3 ea Shallots, chopped
Bouquet garni
10 oz Butter, cut into small pieces
Pilaff Rice
1 oz Butter
1 ea Onion, finely chopped
10 oz Long grain rice
16 fl oz Hot Chicken Stock
Bouquet garni
Hacomat, to taste
Fresh ground pepper, to taste
4 oz Sweet corn
4 oz Carrots, diced
4 oz Peas
1 ea Zucchini, cut into thin slices
Fish Stock
1 oz Fish Stock
2 qt Water, boiling
Chicken Stock
1 oz Chicken Base
2 qt Water, boiling
Preparation
Salmon Rolls
Fillet and skin the salmon. Cut the salmon fillets into long thinrectangles. Lay the fillets on a sheet of non-stick paper. Spread alayer of stuffing over each fillet. Use non-stick paper to help roll upthe paupiettes. Roll from the short end of the paper. Twist the endsof the paper to secure the paupiettes. Chill for 30 minutes. Removepaper. Put the salmon paupiettes into a buttered pan with theshallots, wine, and fish stock. Cook in a preheated oven at170°C/325°F for 10-15 minutes. Remove the paupiettes, seasonwith Hacomat and pepper, and keep warm. Strain the cooking liquidinto a saucepan.
Roll Stuffing
Put the scallops in a food processor and blend until smooth. Add theegg whites and blend briefly. Turn into a bowl and set in a bowl oficed water. Gradually whisk in the cream. Add the chopped herbs,Hacomat and pepper, and the cayenne.
White Butter Sauce
Add the White Wine Vinegar, shallots and boquet garni to the cookingliquid and boil until well reduced. Discard the bouquet garni.Gradually whisk in the butter, a few pieces at a time. Check theseasoning. Arrange the salmon rolls and sauce attractively on platesand garnish with tarragon leaves. Serve with pilaf rice.
Pilaff Rice
Melt the butter in a saucepan; add the onion and sauté until soft. Addthe rice and for 2 minutes, or until all the grains are transparent. Addthe hot stock with the bouquet garni and Hacomat and pepper. Coverand bring to a boil. Lower the heat and simmer, without stirring, forabout 20 minutes, or until the rice is tender and all the liquid has beenabsorbed. If the pilaf is too firm, add more liquid. Season the rice.Cook all the vegetable in boiling salted water until tender, drain, thenadd the sweetcorn, carrots, and peas to the rice. Garnish with thezucchini slices.
Fish Stock
Dissolve Fish Stock in boiling water and stir.
Chicken Stock
Dissolve Chicken Base in boiling water and stir.
Specialty Ingredients
#407 HACO-Swiss FISH STOCK
#417 HACO-Swiss CHICKEN BASE
#513 HACO-Swiss HACOMAT
#20093 White Wine Vinegar
