Salmon Roulade with Crab Stuffing (Modern)

Salmon Roulade with Crab Stuffing (Modern)

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Credit: Chef Lance Cook, CEC, CCA
The National Culinary Review, September 2019

From the Chef

“Anyone can cook asparagus and roll it in butter and seasoning. But why not layer flavors into a mousse-like consistency with garlic, shallots, cream, and have it look like the original item,” he says. “[I changed the sauce] from béarnaise to hollandaise to simplify the profile, but then charged it with NO2 to give it an even more airiness quality changing the texture. I added a squid ink tuile for crunch, color, appeal [and] conversation.”

Ingredients

Molded Asparagus
1 T butter, unsalted
1 each shallot, minced
2 each garlic, cloves, minced
2 bunches asparagus, cut into pieces
1 quart heavy cream, 36%
1.5% agar, by weight

Squid Ink Tuile
30 grams egg whites, lightly frothed
30 grams butter, unsalted, melted
30 grams all purpose flour
12 grams squid ink

Salmon Roulade with Crab Stuffing / 6 entrée sized portions
1 ½ # salmon fillet, skin off, blood line removed
¾ # crabmeat, jumbo, lump or special
3 T mayonnaise
3 T panko breadcrumbs
½ each lemon, zest
to taste fines herbes, chopped (blend of: tarragon, chervil, chives, parsley)
as needed transglutaminase

ISI Charged Hollandaise
½ t cracked peppercorns
2 ounce white vinegar
2 ounce water
6 ounce yolks (about 8 each)
16 ounce butter, unsalted, melted
½ ounce lemon juice
as needed kosher salt
as needed pure ground white pepper
pinch cayenne

Instructions

Molded Asparagus
Sweat shallots and garlic in butter until tender. Add asparagus and cream. Bring to a simmer and cook for 20 minutes. Puree in vita-prep until silky smooth. Season with kosher salt and pure ground white pepper. Pass through a chinois. Measure 450 grams of asparagus mixture and combine with 1.5% of agar (6.75 grams) and bring to a simmer for 1 minute. Allow mixture to cool for 3 minutes. Add chlorophyll if necessary to achieve brighter color. Pour into desired mold (www.ChicagoCulinaryFX.com) to set.

Brown Beech Mushrooms
Brush mushrooms with mushroom brush to clean. Trim. Sauté in clarified butter to achieve desired color. Season with kosher salt and pure ground white pepper. Serve hot.

Squid Ink Tuile
Combine egg whites and butter. Gradually add flour until just incorporated. Mix in squid ink and season with kosher salt and pure ground white pepper. Spread thinly on sheet pan lined with silpat mat using an offset palette knife. Bake at 350 degrees in convection oven until crisp (8 minutes). Remove from oven, allow to cool, break off pieces to use for garnish.

Salmon Roulade with Crab Stuffing / 6 entrée sized portions
Butterfly open salmon. Flip over, cover with plastic wrap and gentle hit with back side of a sauté pan to even out the fillet a bit. Season with kosher salt and pure ground white pepper. Combine crab, mayonnaise, panko, zest and fines herbes. Lay crabmeat filling down the center of the salmon. Sprinkle outer edge of salmon with TG. Roll tightly towards the TG treated side. Place roulade in plastic wrap and tighten from both ends. Tie ends. Refrigerate for 1 hour. Remove from plastic wrap, season the outside with kosher salt and pure ground white pepper. Sear roulade in sauté pan with clarified butter. Finish cooking in oven to desired temperature. Slice and serve.

ISI Charged Hollandaise
Combine peppercorns and vinegar; reduce over medium heat until sec (almost dry). Add water. Strain through chinois into stainless steel bowl. Add egg yolks to water mixture and place over water bath. Whisk constantly until thickened and ribbons form. Stream in warm butter until incorporated. Season with lemon, salt, pepper, cayenne. Place egg/butter mixture in ISI canister and hit with two NO2 cartridges to achieve a foam consistency. Dispense and serve warm.

Yield

6 servings

Tags

Main Dish, Sauce/Dressing/Rub, Seafood, The National Culinary Review

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Association of Nutrition & Foodservice Professionals