Salmon roulade
John Dory
400gms salmon fillets, skin off, pin boned
2 egg whites
1/4 cup Anchor Cream
20 english spinach leaves, cleaned
2 John Dory, fillets removed, reserve bones
White wine sauce
30g Mainland Butter
1 onion, finely diced
1 celery stick, peeled, finely diced
1 carrot, peeled, finely diced
1 bayleaf
1 cup white wine
2 cups Campbells Real Stock Fish
1/4 cup Anchor Cream
30g cold Mainland Butter, cubed
1 jar salmon caviar
1 Place the salmon, egg whites and Anchor cream in a food
processor and process until smooth, season with salt and
pepper.
2 Bring a saucepan of salted water to the boil, reduce to a simmer,
blanch the spinach leaves for 20-0 seconds, drain onto a plate
lined with kitchen paper.
3 Lay a sheet of foil on a flat surface, place the spinach leaves
across the foil slightly overlapping each other, spoon the mousse
over the leaves. Place fish fillets down the centre and carefully
roll using the foil, pull tight and twist the ends to form a tight
cylindrical shape. Bake in closed barbeque until cooked.
Rest.
4 For the white wine sauce, heat a saucepan over a medium heat, add
Mainland butter, onion, celery carrot and bayleaf, cook lightly
without colour until soft, add reserved fish bones, white wine and
Campbells Real Stock Fish, simmer for 30-45 minutes, strain. Pour
liquid into clean frying pan and place back over a medium
heat.
5 Stir in Anchor cream then using a whisk, whisk in Mainland butter
gradually to form a thick, creamy sauce. Season.
6 Unwrap salmon mousse, slice, place slices in the centre of a
serving plate, top each slice with salmon caviar, spoon over the
sauce to serve.
