Roulades Of Salmon With Shiso Leaves And Orange Peel Recipes

SESAME SALMON ROULADES

Steps:

• Heat a grill or grill pan until hot. Place a salmon fillet on a clean work surface. Using a sharp knife, slice the fillet open horizontally, leaving one end intact. Spread fillet open, and turn over. Season with salt and pepper. Tightly roll the fillet. Secure with a wooden toothpick. Repeat with remaining fillets.
• Pour sesame seeds into a small dish. Place a roulade in the seeds, and thoroughly coat bottom; drizzle sesame-coated side with olive oil. Repeat on other side. Coat and drizzle the remaining three roulades.
• In a small bowl, whisk together vinegar and soy sauce; set aside.
• Fold the edges of a piece of heavy-duty aluminum foil to form a shallow baking pan; place on grill. Arrange roulades on foil; grill until opaque halfway through, 4 to 6 minutes. Turn roulades over; grill until cooked through, 4 to 6 minutes. Remove from grill, and drizzle with reserved soy mixture. Serve on a bed of cucumber strips, if desired.

SPINACH AND SALMON ROULADE

Steps:

• THE ROULADE:.
• Place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.
• Grease a swiss roll tin (about 14 x 10 inches or about 37 x 25 cm) with butter, line with greaseproof paper, and butter the paper generously.
• Heat oven to 375 deg F/190 deg Celsius.
• Separate egg yolks and whites.
• Melt butter in a saucepan, add flour, and stir 1 minute. If lumpy, pull off heat and whisk until smooth.
• Back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens.
• Quickly stir in egg yolks and spinach, and transfer mixture to a large bowl.
• Beat egg whites until soft peaks form and fold lightly into the spinach mixture.
• Pour mixture into the prepared swiss roll tin.
• Bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown.
• (While it bakes, prepare the filling; instructions follow).
• Remove from oven, and turn out on a clean, dry tea towel.
• Carefully remove the wax paper, and then spread evenly with filling mixture.
• Holding teatowel with both hands, gently roll up roulade.
• Trim edges slightly for a neater appearance.
• THE FILLING:.
• Drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. Mix well.
• TO SERVE:
• Place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired.
• Cut into thick slices and serve, or place each slice on an individual side plate and serve.

SALMON ROULADES WRAPPED IN CABBAGE

Steps:

• Carefully remove 12 large cabbage leaves from the head of cabbage (reserve remaining cabbage for another use) an d wash in cold water. Blanch in boiling, salted water until flexible, 5 to 7 minutes; refresh in ice water to stop the cooking.
• Heat the olive oil in a medium frying pan over med-high heat. Add the mushrooms and saute until almost tender, about 3 minutes. Stir in the shallot, butter, salt, and pepper and cook 1 minute. Let cool.
• Cut the salmon crosswise into four equal pieces to yield four narrow strips. Cut out and discard ribs from the cabbage leave. Cut four 12-inch squares of doubled cheesecloth.
• To assemble: Place a square of cheesecloth on a work surface. Center three cabbage leaves, layered, over the bottom half of the cheesecloth to make a 6-inch square of leaves. Season one piece of salmon with salt and pepper, and set it on top of the cabbage, 2-3 inches from the bottom edge and centered between left and right sides. Spread with about 1 1/2 T of mushroom mixture. Fold the bottom edge of thte cabbage square over the fish and roll to cover completely. Roll in the cheesecloth and tie the ends. Repeat to make three more roulades.
• Place the roulades in a pot or deep frying pan just large enough to hold them in a single layer and pour the fish stock over the cover. Bring to a boil, reduce the heat and simmer very gently until the fish is cooked through, about 7 minutes.
• Remove from the stock. Remove the string and cheesecloth, and slice each roulade into thirds. Place two slices on each of six plates, and serve hot.
• To make your own fish stock:.
• Melt the butter in a large, nonaluminum saucepan over medium heat. Add the onion and cook 5 more minutes. Add the bones and cook 5 more minutes.
• Add the rest of the ingredients, bring to a simmer and cook, skimming the film that accumulates on the surface, 20 minutes.
• Strain, pressing down to extract as much liquid as possible from the solids. Cool in an ice bath. Yields about 1 1/2 quarts.