Asparagus Stuffed Salmon Roulade

Description

Asparagus Stuffed Salmon Roulade

Serves 8

Ingredients:

8 salmon scaloppine

¼ lb. asparagus, blanched

4 Tbsp. pesto sauce

1 Tbsp. Parmigiano Reggiano

1 tsp. salt

1 tsp. freshly ground black pepper

2 Tbsp. extra virgin olive oil

2 cups fresh baby spinach, washed & chiffonade

2 cloves garlic, minced

¼ cup dry white wine

½ cup chicken stock

Instructions:

Lay salmon flat on a cutting board, cover with plastic wrap. Pound lightly with a meat mallet. Flatten and tenderize the salmon, do not pulverize. Season each salmon scaloppine with salt and pepper. Spread each salmon scaloppini with pesto sauce, sprinkle with cheese and top asparagus. Roll each scaloppini up to create a spiral effect. Tie with kitchen string.

Heat in a large skillet the oil and brown salmon roulades on all sides until golden brown. Add garlic and fresh spinach and sauté. Season with salt and pepper and deglaze with wine. Add chicken stock and cook at medium heat for 10 minutes or until salmon temperature reaches 135° on an instant thermometer. Remove string and slice salmon roulade.

Serve salmon roulade top with béarnaise sauce and a sprinkle of cheese.

Béarnaise Sauce

Serves 8

Ingredients:

5 egg yolks

1½ Tbs. lemon juice, fresh if possible

Salt and white pepper, to taste

Cayenne pepper, to taste

1 lb. butter

Garnish:

Tarragon, minced

Instructions:

Melt the butter in a sauce pan. Place the yolks, the lemon juice and the seasoning in a food processor bowl. Start processing the yolks and SLOWLY start adding the butter in a constant stream (you may NOT need all the butter). Taste for seasoning and add tarragon.

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