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Recipe : **** Stuffed Salmon Rolls

Stuffed Salmon Rolls
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    25 min
  • Difficulty
    Very easy
  • Pause
    12 h
  • Ready in
    12 h 40
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Fish and Seafood
Tags:
Salmon, Stuffed

Recipe's Ingredients

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  • 2 large leaves fresh basil
  • 2 tablespoons heavy cream
  • fine salt and freshly ground white pepper
  • 2 tablespoons mayonnaise, whisked until smooth
  • ½ ripe avocado, force through a sieve
  • 1 teaspoon lemon juice
  • fine salt
  • 150 g tilapia fillet, cut into strips
  • 350 g salmon fillet with skin
  • 50 ml heavy cream, beaten until stiff

  • Recipe preparation steps

  • 1
    Combine the tilapia strips with the basil leaves and put through a hand grinder fitted with a fine grinding plate. Add the cream and seasonings to the ground fish and beat with a rubber spatula until mixed and sticky. Set aside.
  • 2
    Spread a piece of plastic wrap on a work surface. Slice large, thin slices from the salmon fillet and arrange them in 15-cm wide by 25-cm long rectangle down the center of the plastic. The salmon slices should overlap and form an even thickness.
  • 3
    Spoon the tilapia filling evenly down the center of the salmon. Lifting the plastic from one of the long edges, gently roll the salmon around the tilapia into a sausage shape. Tighten the plastic as much as possible without squeezing the salmon out the ends. Twist the ends of the plastic and secure with string. Wrap the salmon roll in another layer of plastic wrap and secure the ends with more string.
  • 4
    Bring a large pot of water to a strong simmer. Carefully place the salmon roll into the water. Cover the salmon with a drop-lid. Maintain the water at a strong simmer. Cook until the internal temperature reaches between 55°C and 60°C, about 10 to 15 minutes. Remove the salmon roll and refrigerate until firm, about 12 hours.
  • 5
    For the sauce: whisk the cream and mayonnaise together. Whisk in the pureed avocado and lemon juice. Season with salt.
  • 6
    To serve: cut the salmon roll, through the plastic, into 2-cm thick slices. Discard the end pieces. Spoon some sauce in a circle on individual, chilled serving plates. Arrange the salmon slices on the sauce.
  • Ready !