by thirschfeld
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thirschfeld's Notes:
Expand3 tablespoons unsalted butter Ask a question about this ingredient
2 leeks, whites only, rinsed and 1/4 inch dice, or onions Ask a question about this ingredient
3 carrots, peeled and 1/4 inch dice Ask a question about this ingredient
4 celery stalks, rinsed trimmed and 1/4 inch dice Ask a question about this ingredient
2 tablespoons chervil, minced Ask a question about this ingredient
5 tablespoons unsalted butter, room temp Ask a question about this ingredient
dry white wine Ask a question about this ingredient
4 pieces 6 oz. salmon filets, skinless, the thinner the piece the better for roulades Ask a question about this ingredient
kosher salt and fresh ground white pepper Ask a question about this ingredient
Season the salmon filets with salt and white pepper. Remember saltwater fish can always take more salt than any other protein. It seems weird seeing how it comes from the ocean but trust me salt it liberally. Liberally doesn't mean go crazy just make sure you really salt it.
Ask a question about this stepTake a hint from the Japanese and let it sit for 20 minutes to absorb the salt. Meanwhile set up your steamer. I use a bamboo steamer in a wok but use what you have. An upside down glass pan lid in a pot with another lid works too.
Ask a question about this stepIn a saute pan over medium heat melt 3 tablespoons of the butter. Add the leeks, carrots and celery and season them with salt and white pepper. Reduce the heat to low and cover. You do not want the mirepoix to color. Sweat until tender but not mushy.
Ask a question about this stepWhile the mirepoix is sweating, combine the chervil and remaining five tablespoons of butter in a small mixing bowl and mix to combine. Divide the butter evenly and spread the butter over the filets. Roll the filets into a roulade and tie snuggly with kitchen twine.
Ask a question about this stepPlace the filets onto a heat proof deep plate and sprinkle with white wine until you have a little pool of wine on the plate. About a 1/3 of a cup.
Ask a question about this stepPlace the plate into the steamer and set a timer for 12 minutes. Remove from the steamer being careful not to spill the plate juices.
Ask a question about this stepPlate with the mirepoix, then the salmon and pour the plate juices evenly across the top of the salmon and serve.
Ask a question about this stepTo me chervil is a cross between tarragon and Italian parsley. It isn't as anisey as tarragon and maybe just a hint of lemon from the parsley side. I really like it and use it a fair amount. Give it a try I bet you will like it. It is great in salads too.
Butter as brain food....now your talking my language, thirschfeld! I love your use of mirepoix as a side-dish too, a beautiful dish and very tasty, I'm sure.
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this is beautiful, thirschfeld. What's chervil like? I don't think I've ever used it.