Salmon Stuffed Fish Roulades Recipe
Ingredients
| 2 salmon steaks, each 1 inch thick (about | ||
| 3/4 pound each) | ||
| 4 flounder or sole fillets | ||
| Salt | To Taste | |
| Water | 1 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Peppercorns | 1/4 Teaspoon | |
| Onion | 1 Small, sliced | |
| 1 celery stalk, cut into 3-inch pieces | ||
| 1 cup heavy or whipping cream | ||
| 1/2 teaspoon chicken-flavor instant bouillon | ||
| Dill weed | 1 Teaspoon | |
| Lemon juice | 1 1/2 Teaspoon | |
Directions
1. Cut each salmon steak lengthwise in half; remove skin and bones. Place 1 salmon half, cut side down, on cutting board; cut piece across grain into 1/4 inch slices. Repeat to slice other halves. Cut each flounder fillet length wise in half, removing all tiny bones and any cartilage. Place fillet halves on work surface; sprinkle with 1/2 teaspoon salt. Cover center of each fillet half with 2 salmon slices; starting from wide end, roll up jelly-roll fashion.
2. In 12-inch skillet over high heat, heat water, wine, peppercorns, onion, celery, and 1/2 tea spoon salt to boiling.
3. Place fish rolls, seam side down, in boiling liquid in skillet; reheat to boiling. Reduce heat to low; cover and simmer 5 to 8 minutes, until fish flakes easily when tested with a fork. With slotted spoon or pancake turner, carefully remove fish rolls to warm platter; keep warm.
4. Strain fish cooking liquid and reserve 1/2 cup. In same skillet over high heat, heat cream, bouillon, and reserved cooking liquid to boiling. Boil 5 minutes or until liquid is reduced by one-third and thickens slightly. Stir in dill and lemon juice. Spoon sauce over fish rolls.
2. In 12-inch skillet over high heat, heat water, wine, peppercorns, onion, celery, and 1/2 tea spoon salt to boiling.
3. Place fish rolls, seam side down, in boiling liquid in skillet; reheat to boiling. Reduce heat to low; cover and simmer 5 to 8 minutes, until fish flakes easily when tested with a fork. With slotted spoon or pancake turner, carefully remove fish rolls to warm platter; keep warm.
4. Strain fish cooking liquid and reserve 1/2 cup. In same skillet over high heat, heat cream, bouillon, and reserved cooking liquid to boiling. Boil 5 minutes or until liquid is reduced by one-third and thickens slightly. Stir in dill and lemon juice. Spoon sauce over fish rolls.
Chef
