Salmon roulade with crab sauce
- 09.03.2017
- 472
This impressive salmon starter serves 6.
Recipe «Salmon roulade with crab sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 6 skinless salmon fillets, pin-boned, 3 tbsp plain flour, plus 2 tsp extra for sauce, 1 tbsp sweet paprika, 1 tbsp dried thyme, 2 tbsp extra virgin olive oil , 2 cups grape tomatoes, halved, 1/2 tsp cayenne pepper, 150ml dry white wine , 1 cup thick cream, 250g fresh crabmeat, 2 tbsp basil leaves, finely sliced, plus extra leaves to garnish.
Ingredients:
- 6 skinless salmon fillets, pin-boned
- 3 tbsp plain flour, plus 2 tsp extra for sauce
- 1 tbsp sweet paprika
- 1 tbsp dried thyme
- 2 tbsp extra virgin olive oil
- 2 cups grape tomatoes, halved
- 1/2 tsp cayenne pepper
- 150ml dry white wine
- 1 cup thick cream
- 250g fresh crabmeat
- 2 tbsp basil leaves, finely sliced, plus extra leaves to garnish
Instructions
- To make the roulades, cut each fillet through the centre horizontally, nearly cutting through to the end, but stopping short so you have one long strip of fish.
- Starting at one end, roll each fillet into a neat round, then secure with a toothpick.
- Wrap each one tightly in plastic wrap and chill for at least 1 hour to firm up.
- Preheat oven to 160°C.
- Combine the flour, paprika, thyme, 1 tablespoon ground black pepper and 1 teaspoon salt in a bowl. Dip both flat sides of the roulades in the mixture. Heat half the oil in a non-stick frypan over high heat and when hot, sear the salmon on one fl at side for about 1 minute or until a crust forms. Turn and repeat on the other fl at side, then place on a tray in the oven for 5 minutes until just cooked.
- Meanwhile, wipe frypan clean, heat remaining oil and add tomatoes. Cook over medium-low heat, stirring, for 2-3 minutes until tomatoes start to soften, then stir the 2 teaspoons of extra flour and the cayenne into tomato juices. Add wine, cook for 1 minute, then add cream and cook, stirring, for 5 minutes or until thickened. Stir in the crab to warm through, add sliced basil, then season.
- Place a little of the sauce on each plate, top with a salmon roulade and drizzle with extra crab sauce. Garnish with fresh basil leaves (and mustard cress, if desired). Serve with boiled chat potatoes tossed in butter and a green salad.