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.......... Salmon Roulade with Roasted Red Pepper Coulis

Ingredients:

1 1/2 lb. of skinned and boned Salmon (variety of your choice, lower fat variety preferred i.e. Atlantic or farm raised) slice thin, on a bias into 8 pieces.

3 each purple potatoes, peeled and boiled to tender, and mixed with a small amount of cream, make smooth enough for piping onto plate.

Stuffing:

2 cups Spinach, chopped

4 tbsps. Mayonnaise

½-3/4 lb. lb. lobster meat, cooked, cooled-reserve claw meat for garnish

4 tbsps. Mascarpone cheese

1 tsp. Shallots, chopped

1 Egg, beaten

Procedure:

Coulis:

Roast 2 red peppers, skin and chop. Whisk with white wine and 2 tbsps. Whole butter, add veal or fish stock to finish, hold to serve over dish.

Place piece of salmon in bottom of metal ring, stuff with stuffing and top with another piece of salmon. Remove ring form.

Bake in oven for 15 minutes at 425’ F, until firm to touch. Place finished fish in center of plate, dab with clarified butter, garnish with lobster claw and herb sprig and pipe purple potatoes on to plate, finish with coulis.

Courtesy of Chef Prasert Ruamthong “Sert" -Warehouse Bar and Grill,

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