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almon
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spinach
shallot
garlic
hazelnut
breadcrumbs
nutmeg
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leek - julienne
vin blanc
=Cut salmon into 7oz squares by cutting 14oz fillets (straight down) and cutting these in half horizontally. Make stuffing from 2., roll in plastic wrap 0.3" cylinders and freezer. Wrap filliets around frozen stuffing, wrap in oiled and s&p foil (shiny side on the inside), sear on all sides, cool, cut, finish in oven. Served with blanched julienne leek and sauce vin blanc.
-
spinach
shallot
garlic
hazelnut
breadcrumbs
nutmeg
-
leek - julienne
vin blanc
=Cut salmon into 7oz squares by cutting 14oz fillets (straight down) and cutting these in half horizontally. Make stuffing from 2., roll in plastic wrap 0.3" cylinders and freezer. Wrap filliets around frozen stuffing, wrap in oiled and s&p foil (shiny side on the inside), sear on all sides, cool, cut, finish in oven. Served with blanched julienne leek and sauce vin blanc.