MEDALLIONS OF SALMON WITH SAUERKRAUT AND BLACK TRUMPET MUSHROOMS

By ALICJA

Ingredients

• 25 g dried mushrooms,reconstituted in hot water for half an hour
• 1 tbsp butter
• 1 shallot,peeled and minced
• 2 cloves garlic,mincsd
• 1/2 cup fruity white wine like Alsace Gewurztraminer
• 1 salmon side(3.3 lbs/1.5 kg)skin off,trimmed of any brown belly fat
• salt and pepper,to taste
• 1 cup (200g) sauerkraut,drained of excess liquit
• 1 tbsp fresh chives,thinly sliced olive or grapeseed oil,for sauteing
• 1 roll stretchy cling film

Details

Servings 6

Preparation

Step 1

Drain them from the soaking liqid.Melt the butter in a saute pan over medium heat.Add the mushrooms and shallot and sweat for 8-10 min.Add the garlic and cook 2 more min.Deglaze with the white wine and cook until the liquid has evaporated,abut 4 min.Remove from the pan and allow to cool.The biggest trick of this recipe is properly cutting the filet.Withh the whole filet in front of you on a cutting board,cut it in half lengthwise,then cut widthwise across the final third of the filet creating 4 pieces-2 large,vaguely rectangular pieces and 2 elongated triangles formed by the tail end.
Roll out a large piece of cling film in from of you.Keep it attached to the roll so that you can continue to roll out more around the fish.Take the largest piece of the filet,the top section,and lay it on top of the cling film with the former skin side facing you,and the thickest part of the filet at the top.Season with salt and pepper,then press half of the sauerkraut onto the surface.Cover with a thin line of the cooled mushrooms.Cover the mushrooms with the remaining saurtkraut.Carefully lay the second-largest pice of salmon filet against the first piece,and then cover the remaining area with the 2 triangular pieces.Essentially you are encapsulating the filling inside the pices of filet.
Roll the "roulade"in the cling fiml,occasionally tucking in the ends of the film to create a tight roll about 2 inches(5 cm)in diameter.Use about a mitre of cling film.Refrigerate for one hour before cooking.
When ready to cook,use a very sharp knife and cut the salmon roll into medallions about 1/2 inch (2 cm) thick,leaving the plastic wrap on the medallions.Heat a large non-stick frying pan over medium heat and add some olive oil or grapeseed oil.Place the medallions,plastic and all,in the pan and saute until golden on the first side,about 2 min.Carefully flip over and cook the other side 2 more min.Remove the medallions to a cutting board and let them cool briefly before carefully removing the plastic wrap(I hold down the medallion with a fish flipper and use needlenose pliers to grab one edge of the plastic,pulling it up and off the medallion).Place the medallions on a tray in a hot oven for 2 min.while you reheat the Chive Vin Blanc Sauce on the stove over medium heat.Do not boil the sauce.Pour the sauce on each serving plate and then top with 2 or 3 medallions per person.