- 4
- 50 mins
- 120 mins
Ingredients
- Spinach Stuffing:
- 1 each Salmon, whole, fresh
- 4 each Russet potatoes
- 20 ounces Butter, clarified
- 2 bags Spinach, fresh
- 4 ounces Butter
- 6 each Garlic cloves, chopped
- 1/3 Panko bread crumbs
- Salt To taste
- White pepper, freshly ground To taste
- Sriracha To taste
- Roasted Garlic Cream Sauce:
- 15 each Garlic cloves
- Vegetable oil As needed
- 2 1/2 cups Heavy cream
- 1 tablespoons Fines herbes
Preparation
Step 1
1 Gather all the ingredients and equipment.
2 Butcher the salmon as demonstrated: remove the filets from the bones, remove pin bones, trim edges and belly, remove skin, cut in 4 – 5 ounce portions. Keep cold.
3 Trim and wash Spinach. Heat butter in a medium sauce pan. Add garlic and spinach. Sauté stirring constantly until wilted. Squeeze out excess moisture. Add bread crumbs and seasoning and cool.
4 Coat 2 full sheet pans with pan spray or clarified butter. Peel the potatoes and store in cold water. Slice the potatoes very thin (potato chip thickness) on the mandolin. Shingle the potatoes on the sheet trays to form rectangles 7” x 4” (approximately 4 slices wide and 3 slices tall,) as demonstrated. Brush liberally with butter. Bake in a 250ºF oven for 5-7 minutes. The potatoes must be set yet still flexible to fold without cracking.
5 Season the fish portions with salt and pepper. Place one piece of fish on each rectangle of potatoes, top with spinach. Gently roll the fish, wrapping it in the potatoes, as demonstrated.
6 Heat 6 ounces of clarified butter or vegetable oil in a large sauté pan. Gently brown the crusted salmon pieces on all sides basting often.
7 Place the salmon on a parchment papered tray in the oven at 350ºF until the salmon is medium doneness or 130ºF internal temperature.
8 Peel the garlic cloves and leave them whole. Place them in a small sauce pan and cover them with oil. Heat gently until the garlic cloves are soft and light brown, approximately 30 minutes.
9 Heat the heavy cream over low heat until the cream has reduced to 2 cups. Add the roasted garlic and puree with the hand held mixer. Simmer longer if necessary to adjust the consistency. Season to taste with salt, pepper and hot sauce. Strain the sauce into a bain marie, add the fines herbs, hold for service in a water bath.
10 Serve with roasted garlic cream sauce.