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unsalted butter leeks carrots celery stalks chervil unsalted butter white wine salmon filets kosher salt
Viewed: 42 - Published at: 4 years agoIngredients
- 3 tablespoons unsalted butter
- 2 leeks, whites only, rinsed and 1/4 inch dice, or onions
- 3 carrots, peeled and 1/4 inch dice
- 4 celery stalks, rinsed trimmed and 1/4 inch dice
- 2 tablespoons chervil, minced
- 5 tablespoons unsalted butter, room temp
- dry white wine
- 4 pieces 6 oz. salmon filets, skinless, the thinner the piece the better for roulades
- kosher salt and fresh ground white pepper
Method
- Season the salmon filets with salt and white pepper. Remember saltwater fish can always take more salt than any other protein. It seems weird seeing how it comes from the ocean but trust me salt it liberally. Liberally doesn't mean go crazy just make sure you really salt it.
- Take a hint from the Japanese and let it sit for 20 minutes to absorb the salt. Meanwhile set up your steamer. I use a bamboo steamer in a wok but use what you have. An upside down glass pan lid in a pot with another lid works too.
- In a saute pan over medium heat melt 3 tablespoons of the butter. Add the leeks, carrots and celery and season them with salt and white pepper. Reduce the heat to low and cover. You do not want the mirepoix to color. Sweat until tender but not mushy.
- While the mirepoix is sweating, combine the chervil and remaining five tablespoons of butter in a small mixing bowl and mix to combine. Divide the butter evenly and spread the butter over the filets. Roll the filets into a roulade and tie snuggly with kitchen twine.
- Place the filets onto a heat proof deep plate and sprinkle with white wine until you have a little pool of wine on the plate. About a 1/3 of a cup.
- Place the plate into the steamer and set a timer for 12 minutes. Remove from the steamer being careful not to spill the plate juices.
- Plate with the mirepoix, then the salmon and pour the plate juices evenly across the top of the salmon and serve.
