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Poaching Salmon Roulades

post #1 of 8
Thread Starter 
I'm considering a recipe for Salmon Roulades (with a Chanterelle risotto) which uses thin slices of salmon wrapped around a fish mousse. I need some advice--or perhaps just some reassurances.

After rolling the salmon around the mousse, the recipe calls for wrapping the tubes in aluminum foil and "closing the ends tightly". Then these foil-wrapped bundles are poached for about 8 minutes in simmering water.

I'm a bit nervous about whether these bundles will be sufficiently water-tight to stand immersion in a water bath without the water leaking into the bundles and water-logging the mousse.

Has anyone tried this sort of process? Any suggestions?

Second question: the recipe also calls for 1 cup of "fish sauce" without giving a recipe. From the color photograph, I'm guessing the sauce is some kind of fish stock reduction with added cream or cream fraiche. Any thoughts on a recipe?

Thanks as usual.
post #2 of 8
>>wrapping the tubes in aluminum foil and "closing the ends tightly".

yes, it works - BUT!!!

cut your foil carefully, no holes / snags / tears - hold it up to the light to check.

make the foil size large enough that you can double fold over the seams - fold over once - qtr to half inch, smooth down tight, fold again, smooth down tight.

get all the air out. if you have bunches of wrinkles in your seams, you'll likely get some leakage.

same on ends, fold, smooth down, fold again. then "roll up" the roulades in the excess foil around the edges, first lengthwise, then fold up the ends.

I've seen a double fold along the long edge followed by an end twist and fold up (each end in same direction) but you must take care to keep the "open" twisted ends out of the poaching liquid.

>>fish sauce - sound like you got a handle on that one.
post #3 of 8
After rolling the salmon around the mousse, the recipe calls for wrapping the tubes in aluminum foil and "closing the ends tightly". Then these foil-wrapped bundles are poached for about 8 minutes in simmering water.

Yes you can use foil. In the last few years though I have been useing plastic wrap for both my chicken and fish roulades. I dont like cooking anything in foil,as it sometimes has a reaction with acid foods. Not that plastic is healthier, but no acid reactions.
CHEFED
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CHEFED
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post #4 of 8
Thread Starter 

Poaching Salmon Roulades

Thank you both for your suggestions. I may try this for myself before going public.

If anyone has suggestions for ther "fish sauce" more specific than my surmise from the cook book photo, that would also be appreciated. My fall back plan was to reduce a 1:1 ratio of fish stock and white wine and then wisk in some cream fraiche, but that's really just a guess.

I have a brother-in-law who was a professionally-trained chef and may see if he has any suggestions as well.

Thanks again for the help.
post #5 of 8
Ask him to give you recipe for Sauce Nantua or a Dill Creme:D
CHEFED
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post #6 of 8
From memory fish sauce was fish stock reduced by half, add same volume of cream and then reduce it by half again.
post #7 of 8
Yes, plastic wrap is the way to go. Don't be afraid to prick the sides with a toothpick if you are poaching it in a court bouillon, which is the classic way to poach fish.
Michael
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Michael
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post #8 of 8
Ed's got it - plastic is the go, and you can get them tighter more easily than risk getting a hole in foil.

Or you could try the roulades in a steamer. Much simpler, saves the mucking around with wrapping.

Maybe a beurre blanc would suit for the sauce...
or maybe with the risotto that would be too heavy. Just a thought.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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