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The Boulders

New Preston, Connecticut

Specialty Recipe

Salmon Roulade

Salmon Ingredients:
1 salmon filet, trimmed and split (no skin)
1 bunch leeks (white part), julienned and blanched in boiling water
Sauce Ingredients:
1 pound cold butter, cubed
1 cup white wine
2 Tablespoons pink peppercorns
2 Tablespoons chopped fresh herbs
4 shallots, sliced
1/4 cup white wine vinegar
1/4 cup heavy cream
salt and pepper

Salmon: Split salmon lengthwise. Put on table skin side up, and line leeks up along middle. Roll up fish tightly and cut into 8 portions. Tie with string. You can either grill the salmon or cook it in a saute pan.
Sauce: Put shallots, wine, and vinegar in a sauce pan and boil until almost dry. Add cream and reduce until thick. Off the heat, whisk in butter slowly until all is incorporated. Season. Strain and add peppercorns and minced herbs.
Spinach: While fish is cooking, saute spinach (until wilted) with butter and garlic. Season.
Hay Potatoes: Finely julienne 2 baking potatoes. Fry potatoes in 400 degree hot oil until golden brown. Remove & season with salt.
Presentation: Place salmon in center of plate atop spinach. Spoon sauce around and top with hay potatoes. Garnish with fresh herb sprigs and serve immediately.

Serves: 8

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