Peppered Salmon Roulade (Roulade de Saumon Poivrée)

Servings: 10

Author:

French [/cuisines/french/]

Fish & Seafood [/ingredients/fish-seafood/] Salmon [/ingredients/fish-seafood/salmon/]

🧂 Ingredients

1 Select a thick fillet, skin, remove the small bones with a salmon tweezer and
cut through the thick part to 1cm from the edge.
2 Lay back the slice and flatten the fish gently with a moist cutlet bat to give
an even thickness and dimensions of 22 cm x 18 cm.
3 Season the salmon, spread with the forcemeat, and roll tightly into a 20 cm long
cylinder. Wrap securely in foil and refrigerate for 1 hour.
4 Unwrap the salmon. Brush the foil with oil and spread with the finely crushed
peppercorns; reroll tightly and refrigerate again.
5 Shred the white and pale green ends of leeks, blanch, drain and stew in the
heated butter for 5 minutes.
6 Heat a little of the oil in a roasting tray, add the cylinder of salmon and
roast at 180°C for 20 minutes.
7 Unwrap and cut into 2 cm rounds, arrange on a bed of the leeks and surround with
the coulis of tomato; serve the rest separately.