Salmon Roll with Champagne Sauce
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
Recipe by chef John Smith (restaurant 'The Gourmet Kitchen').
Ingredients
- Smoked haddock fillet - 22.6 oz
- Sliced Processed Cheese - 7.1 oz
- Pickled Chanterelles - 5.6 oz
- Garlic - 5 cloves
- 33% Cream - 7 fl oz
- Dry Champagne - 5 fl oz
- Herbs - 5.6 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Flatten the cleaned salmon into pieces about 1 cm thick. Season with salt and pepper, and if desired, drizzle with lemon juice. Brush with vegetable oil and let sit for 10–15 minutes.
Step 2
Prepare the filling for the roll.
Step 3
Wash and finely chop the champignon mushrooms, then sauté them. Place the processed cheese in a deep bowl, add crushed garlic, sautéed mushrooms, chopped herbs, and mix the resulting mass.
Step 4
Wrap the filling in the marinated salmon fillet and secure the resulting rolls with skewers. Cut strips of foil, brush them with oil, and wrap the rolls in them.
Step 5
Preheat the oven to 320°F. Place the rolls on a baking sheet and bake for 15–17 minutes.
Step 6
While the rolls are baking, prepare the sauce.
Step 7
Pour 150 ml of champagne into a hot skillet. Simmer on low heat until it reduces by half. Add the cream and simmer on low heat until thickened for 7–10 minutes. Add salt and pepper to taste.
Step 8
Remove the rolls, let them rest outside the oven for about 10 minutes. Unwrap from the foil and bake until golden brown at 374°F.
Step 9
Drizzle the finished rolls with Champagne sauce and garnish with a lemon wedge and sprigs of herbs.
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