Chef Mark Allen
51 Lincoln Street
Newton Highlands, MA 02461
(617) 965 3100
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ROULADE USING SALMON LOIN
Chef Mark Allen of Le Soir - Newton Highlands, MA
Adapted by StarChefs
Typically slices of beef or other meats are rolled up into roulades
and browned and braised. The technique can also be applied to
fish, opening up a whole new realm of dishes. The fish can be
prepared with any kind of spices or flavors before rolling.
STEP 1: "Butterfly" fresh fillet,
creating a thin, wide piece of fish.
STEP 2: Season fish and layer with desired ingredients.
STEP 3: Roll fish into a loin and tie with string.
STEP 4: Sear loin in sauté pan with butter
and finish off in oven.
SEARED SALMON LOIN WITH SWISS CHARD STRUDEL AND SWEET ONION MOLASSES
Chef Mark Allen of Le Soir - Newtown Highlands,
Adapted by StarChefs.com
Yield: 7 Servings
- 1 pound farm-raised salmon fillet,
- "butterflied" then rolled into loin
- Salt and pepper
- 2 Tablespoons butter
- 2 pounds Swiss chard, cleaned, ribs removed
- 1 pound phyllo dough, cut into 3-inch squares
- 1 quart veal stock
- 5 medium sweet onions
- ¼ cup black molasses
- ½ cup ruby port
Pre-heat oven to 350°F. Season salmon loin with salt and
Heat sauté pan over high flame. Sear salmon loin in 1
Tablespoon of butter. Finish cooking in oven. In a separate sauté
pan with butter, sauté Swiss chard. Season with salt and
pepper. Once cooked, remove from heat and pat dry. Lay about 1
Tablespoon of Swiss chard on top of each phyllo dough square and
fold to form triangles. Bake in oven until crispy and light brown.
Cook onions slowly in veal stock. Add molasses, ruby port, salt
and pepper, and reduce to a thick sauce.
Slice salmon loin into 7 equal rolls. Coat plates with sweet onion
molasses sauce. Place seared salmon roulade on top and rest Swiss
chard triangle next to salmon.