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INGREDIENTS for 4:
4 salmon fillets (8 oz. each)
For the stuffing: 1 small can baby clams,
100 gr. cooked shrimps,
2 large sautéed scallops,
1 small boiled potato,
1 boiled carrot,
1 tsp. oyster sauce,
1 tbsp. anise-flavored liquor,
chopped parsley and fresh dill,
sea salt and pepper to taste.
For Blush sauce: 200 ml. cooking cream,
1 cup tomato sauce, butter, diced onion, salt and pepper, 1 tsp. oyster sauce.
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Recipe: Put all the ingredients for the stuffing in a food processor and mince them until course but not creamy. Make thin cigar-shaped rolls from the mixture, roll them individually in plastic wrap and freeze. Make long slits horizontally through the inside of the salmon fillets, unroll the already hardened stuffing and push it in the slits. For the sauce, sauté the diced onion in little butter, add the cream and tomato sauce, season to taste, heat the sauce and put the salmon fillets in the pan with the sauce. The sauce should be to the middle of the salmon, put some on top, and place in the oven. Cook until a food thermometer placed in the middle of the stuffing shows 160 F. If the sauce thickens before the salmon is ready, pour some water in it. Do not worry about the frozen stuffing - it will defrost very fast once the salmon starts cooking. The stuffed salmon fillet shown in the photo is served with yams, broccoli and grilled leeks.
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About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, including running his own restaurant. |
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