Beet root and dill salmon roulade with English peas and yellow thread mushrooms.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Wheeler Seafood and FOH.
Salmon Roulade
INGREDIENTS
- 2 ea. Wester Ross salmon filets or whole salmon (plus some for filling)
- Transglutaminase (enough to lightly dust)
- Beet Root
- Dill Weed
METHOD
- Sear and baste with butter and herbs.Break down and portion salmon.
- Blend bone scrapings with beet root powder.
- Blend bone scrapings with dill weed.
- If you aren’t breaking down the salmon, you can use the ends of filets and trimmings.
- Dust one side of salmon filet with meat glue, layer with beet root, dust again. Top another filet and roll into a roulade.
- Repeat with dill weed.
- Poach at 117 for approx. 20 min. If you like it cooked further, raise the temp.
Garnish
INGREDIENTS
- English Peas
- Yellow Thread Mushrooms
METHOD
- Saute lightly.
- Finish with a little beure monte.
