- Yield: 8 portions
lobster-salmon roulade with cucumber garnish and buttermilk-chive vinaigrette
Recipe courtesy of Michael Shannon, CEC, Executive Chef, Somerset Club (Boston)
Ingredients
- Ingredients for salmon cure:
- salt - 4 ozs.
- sugar - 4 ozs.
- tarragon sprigs - 2 Tbsps., rough chop
- lemon zest - 1 Tbsp.
- fennel - 1 Tbsp., ground
- coriander - 2 tsps., ground
- Ingredients for salmon:
- salmon filet - 24 ozs., split, cleaned, trimmed
- Ingredients for mousseline:
- Pernod - 8 ozs.
- shallot - 1 Tbsp., minced
- scallops - 4 ozs., 20/30, diced
- salmon trimmings - 4 ozs. (from above)
- egg white - 1 ea.
- heavy cream - 1/2 cup
- parsley leaves - 1/2 cup
- tarragon - 2 Tbsps., sliced
- lemon zest - 1 tsp.
- orange zest - 1 tsp.
- lobster meat - 8 ozs., large dice
- salt - to taste
- Ingredients for cucumber garnish:
- cucumber - 1 ea., peeled
- water - 6 ozs.
- sugar - 2 ozs.
- lemon peel - 1 ea.
- lemon juice - 1 tsp.
- tarragon - 1 sprig
- pink peppercorn - 1 tsp., toasted, coarse ground
- Ingredients for beet relish:
- golden beet - 1/2 cup, roasted, peeled, brunoised (save trim)
- Chioggia beet - 1/2 cup, roasted, brunoised (save trim)
- honey - 1 tsp.
- chardonnay vinegar - to taste
- salt - to taste
- black pepper - to taste
- parsley - 1 tsp., chopped fine
- orange zest - 1/4 tsp.
- orange juice - as needed
- Ingredients for whipped crème fraiche:
- crème fraiche - 8 ozs.
- salt - to taste
- black pepper - to taste
- Ingredients for vinaigrette:
- champagne vinegar - 2 ozs.
- Dijon mustard - 1 Tbsp.
- honey - 2 tsps.
- buttermilk - 4 ozs.
- canola oil - 3 ozs.
- lemon juice - to taste
- salt - to taste
- Ingredients for chive:
- chive - 150 gms., rough chopped
- canola oil - 300 gms.
- Ingredients for garnish:
- trout roe - 16 gms. (reserve in piping bag)
- tangerine lace - 8 pluches
Instructions
Procedure for salmon, cure and mousseline:
- Mix all ingredients for the salmon cure. Distribute cure evenly on all sides of the salmon loin. Allow to cure for 15 minutes, rinse and dry.
- Place Pernod and shallot in a sauce pan, reduce to au sec, chill.
- Spread scallops and salmon trimmings flat on a sheet pan, season lightly with salt and par-freeze.
- In a chilled Robot Coupe, add par-frozen scallop and salmon trimmings and Pernod-shallot reduction. Purée until smooth, then scrape down sides.
- Pulse in egg white, scrape down sides.
- With Robot Coupe running, stream in half the cream. Transfer mousseline to a tamis fitted over a bowl over ice. Pass mousseline through tamis and fold in the rest of the cream. Add parsley leaves, tarragon, citrus zest, lobster meat and salt. Poach quenelle for taste and texture. Adjust seasoning with salt and texture with cream if needed. Transfer mousseline to piping bag.
- Pipe mousseline over the cured salmon loin and spread evenly. Roll tightly in plastic wrap ensuring to pop air pockets.
- Poach salmon in combi oven at 124°F on medium fan until an internal temperature of 119°F. Chill immediately in walk-in.
- Once chilled, unwrap, dry roulade and re-wrap in a single layer of plastic wrap. Reserve until ready to slice and serve.
Procedure for cucumber garnish:
- Cut the cucumber into 8 rounds, each 1¼-inch thick. Place them into a cryovac bag.
- Bring water, sugar, lemon peel, lemon juice, tarragon sprig, and pink peppercorns to a boil. After boiling, chill the mixture.
- Once chilled, pour the liquid into the cryovac bag with the cucumbers. Seal and compress the bag, and let it set for at least two hours.
- Cut open the bag and place the cucumbers on a kitchen towel. Using a melon baller, scoop out the seed section, leaving a 1/8th-inch rim on each cucumber round. Be careful not to scoop all the way to the bottom of the cucumber.
Procedure for beet relish:
- Mix together diced beets, honey, vinegar, seasonings, parsley, beet purée, and orange zest. Place the mixture into a piping bag and reserve.
- Purée the beet trimmings with a little orange juice, season with salt, and reserve. Place beet purée into a small squeeze bottle for plating.
Procedure for whipped crème fraiche:
- Place crème fraiche in a bowl, season with salt and pepper, and whip until stiff peaks form. Transfer to a piping bag fitted with a small round tip and reserve.
Procedure for buttermilk-chive vinaigrette:
- Whisk together vinegar, Dijon mustard, honey, and buttermilk in a bowl.
- Gradually whisk in canola oil until an emulsion forms.
- Season the mixture with lemon juice and salt, then set it aside.
- In a blender, blend chives and canola oil until smooth. Heat the chive oil to a simmer, then strain it through a coffee filter.
- Once strained, transfer both the chive oil and the vinaigrette into separate squeeze bottles equipped with fine tips.
Procedure for garnish:
- Fill each cucumber piece 3/4 full with beet relish.
- Pipe small rounds of crème fraiche on one side of the cucumber.
- Pipe trout roe on top of the beet relish.
- Garnish by placing a pluche of tangerine lace into the crème fraiche. Reserve for plate-up.
