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this has fond
memories for me because this is the first food photograph taken
with the help of my son-in-law Michael Wood,
a former professional wedding
photographer and a terrific guy,
of a
delicious baked salmon entree dish even before
I started my website way back in 2001.
At that time I prepared an
8 course Baked
Salmon Dinner using this
as my main baked entree...
see all the courses with photographs.
I have come a long way in learning how to set up photo shots and to
successfully take my own pictures of all my recipes I have collected over the years,
I hope you will like my recipes.
Be sure to see all my
Gourmet Meat Entree recipes
with photographs
Baked
Salmon Roulade
and Potato Galette
created and photographed
by
Peggy
Bucholz for
www.finedinings.com
Serves 2
Baked Salmon Roulade
4 Salmon fillets, 1-inch x 4-inch
kitchen string
1 tablespoon cooking oil
1/4 cup dry white wine
Make a salmon roulade by turning 2 fillets on their side (cut side up); coil around each other with smallest ends in center making a round
shape; tie
with kitchen string. Repeat this process with the 2 remaining fillets to
make a roulade.
In an ovenproof skillet over medium high
heat sear the salmon roulade in oil for one minute, turn them over, add white
wine and put roulade in oven, bake at 375° for 6 to 7 minutes. Remove from oven, discard strings, serve
the baked salmon roulade on top potato galette (see
below). Spoon tomato
beurre blanc sauce (see below) around
the baked fish, garnish with carrot, asparagus and rosemary sprig.
Potato Galette
can be
made in advance,
reheat before serving
1 large potato, peeled, sliced thinly
2 teaspoons butter
salt and pepper, to taste
1 teaspoon fresh rosemary, chopped finely
Divide potato slices in
half, place one half in a 4-inch skillet overlapping potato slices making 3
layers; saute in butter until tender.
Add
salt, pepper and 1/2 teaspoon rosemary. Repeat this process with the remaining
potatoes to make a galette. Serve with baked fish.
Tomato Beurre Blanc Sauce
can be made in
advance, reheat
before serving
2 shallots, finely chopped
1/2 cup white vinegar
1 cup butter, softened
2 teaspoons tomato paste
Combine shallots and vinegar in a saucepan reducing to 1 tablespoon. Whisk in small amounts of butter at a time. Add tomato
paste, serve with baked fish.
Carrot and Asparagus Garnish
can be
made in advance,
reheat before serving
1 carrot, peeled
6 asparagus pencil size tips only
2 Rosemary sprigs
Cut carrots and asparagus into 3-inch matchsticks; cook tender crisp; drain;
refrigerate until ready to use.
Wine recommendation: Pinot Noir
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