Salmon Rolade
Ingredients:
1) 8 oz. of
Crabmeat
2) 1 Salmon fillet
2) 1 tbsp
Mayonnaise
3) 1 Egg
4) 3 slices
of white bread, crust removed and diced into small pieces
5) 1 tbsp of
chopped Parsley
6) Pinch of
Old Bay Seasoning
7) Pinch of
Salt
8) Juice of
half Lemon
9) ½ Tsp of
Mustard
10)
Dash of Worchester sauce
Dill Sauce
Ingredients:
1) ½ cup of white Wine
2) 2 cups of Heavy Cream
2) 2 tbsp of Fresh Lemon
Juice
3) 2 tbsp of Chopped
Dill
4) Pinch of Salt
5)
1 Tbsp of
Butter
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Preparation:
1) Mix all
the ingredients (except the crabmeat) together, then add the crabmeat at
last.
2) One whole
Salmon fillet, skin removed and butter flied
3) Add the stuffing into the center, and roll it up.
4) Place onto plate and
cover it with plastic film, put in the freezer for 15 minutes.
5) Slice into ¾ inch pieces and place onto oiled baking tray.
6) Season with salt and bake at 475º
for 10 to 12 minutes.
Preparation:
1)
Put Heavy
Cream into a small pan, bring to boil
2) Add
wine, lemon juice, chopped dill, salt and butter.
2)
Allow to
simmer, then remove from the heat and mix well.
3)
Serve on top
of Salmon Rolade or on the side.
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