Herbed Salmon Roulades with Lemon Beurre Blanc
Although it's not difficult to prepare, this complicated-looking dish will up your chef cred.
- One 3-pound salmon fillet, skinless, small bones removed
- 2 tablespoons Dijon mustard
- Coarse salt and ground pepper
- 1/2 cup chopped flat-leaf parsley
- 1 tablespoon chopped dill, tarragon, or chives (optional)
- 1 tablespoon grated lemon zest
- 1 cup dry white wine
- 1/2 cup white-wine vinegar
- 1 shallot, minced
- 1/2 cup heavy cream
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- Preheat oven to 475 degrees. Prepare fillet; starting at thick edge, slice fillet so that it opens like a book (be careful not to cut all the way through the opposite side). Coat inside of salmon "book" with mustard, season with salt and pepper, and sprinkle with herbs and zest. Slide six pieces of kitchen twine under fish, and roll it up. Tie twine to hold roll together. Tie six more pieces of twine around fish. Slice the fish into 12 individually tied rounds. Transfer slices to a parchment-lined baking sheet. Refrigerate until ready to cook (up to one day).
- In a small saucepan, boil wine, vinegar, and shallot until pan is almost dry, 20 to 25 minutes. Add cream and return to a boil. Remove pan from heat, and gradually whisk in butter until thickened and glossy. Season with salt and pour through a fine-mesh sieve.
- Roast salmon until fish flakes easily, 10 to 12 minutes. Carefully remove twine from each roulade. Drizzle with sauce.
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