search
Loading
|  home | feedback | help          
StarChefs
Archive





Chef Mark Allen on StarChefs.com

Chef Mark Allen

Le Soir
51 Lincoln Street
Newton Highlands, MA 02461

(617) 965 3100

   Made possible by funding from Pernod on StarChefs.com

ROULADE USING SALMON LOIN
Chef Mark Allen of Le Soir - Newton Highlands, MA
Adapted by StarChefs


Typically slices of beef or other meats are rolled up into roulades and browned and braised. The technique can also be applied to fish, opening up a whole new realm of dishes. The fish can be prepared with any kind of spices or flavors before rolling.

STEP 1: "Butterfly" fresh fillet, creating a thin, wide piece of fish.

STEP 2: Season fish and layer with desired ingredients.

STEP 3: Roll fish into a loin and tie with string.

STEP 4: Sear loin in sauté pan with butter and finish off in oven.


SEARED SALMON LOIN WITH SWISS CHARD STRUDEL AND SWEET ONION MOLASSES
Chef Mark Allen of Le Soir - Newtown Highlands, MA
Adapted by StarChefs.com

Yield: 7 Servings

Ingredients:

  • 1 pound farm-raised salmon fillet,
  • "butterflied" then rolled into loin
  • Salt and pepper
  • 2 Tablespoons butter
  • 2 pounds Swiss chard, cleaned, ribs removed
  • 1 pound phyllo dough, cut into 3-inch squares
  • 1 quart veal stock
  • 5 medium sweet onions
  • ¼ cup black molasses
  • ½ cup ruby port

Method:
Pre-heat oven to 350°F. Season salmon loin with salt and pepper.

Heat sauté pan over high flame. Sear salmon loin in 1 Tablespoon of butter. Finish cooking in oven. In a separate sauté pan with butter, sauté Swiss chard. Season with salt and pepper. Once cooked, remove from heat and pat dry. Lay about 1 Tablespoon of Swiss chard on top of each phyllo dough square and fold to form triangles. Bake in oven until crispy and light brown. Cook onions slowly in veal stock. Add molasses, ruby port, salt and pepper, and reduce to a thick sauce.

To serve:
Slice salmon loin into 7 equal rolls. Coat plates with sweet onion molasses sauce. Place seared salmon roulade on top and rest Swiss chard triangle next to salmon.



   Published: May 2006
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy