Bite with Belkys: Salmon Roulade From Rusty Pelican

The Chef: Michael Gilligan
The Restaurant: Rusty Pelican
The Dish: Salmon Roulade

Ingredients:

6 U8 shrimps
2 (2 oz.) of foie gras
salt, to taste
pepper, to taste
sesame seeds
whole side of salmon, skin off, pin bone out
3 Tbs of vegetable oil, to cook

Method of Preparation:

-Begin by poaching the shrimp for two minutes in a boiling broth. Chef Michael makes his broth with onion, lemon, bay leaf, celery and pickling spice.

-Then, score the foie gras. You can also use chanterelle mushrooms instead. Season with salt and pepper and sear in a hot pan.

-Now, season the salmon filet with salt and pepper. Place the shrimp and the foie gras in the center and roll it up. Next, place the roll over aluminum foil, add sesame seeds and wrap it tightly. Chef Michael recommends letting it set in the refrigerator for about 30 minutes.

-Next, cut the wrapped salmon into pieces and sear in a hot pan with vegetable oil. Make sure to leave the fish wrapped as your cooking. Finish it in a 350 degree oven for about eight minutes.

To Plate:

At the restaurant, they serve a leek puree, sautéed leeks, veggies and the salmon roulade. Then, they garnish with tomato ceviche and micro greens.

Serves: 2

Serving Suggestion: Sauvignon Blanc

FOR MORE INFORMATION:

Note:
Take a printed copy of the recipe to the restaurant and receive a complimentary small plate appetizer. (One per table, per every two entree's ordered, valid one month after the air date.)

Rusty Pelican
3201 Rickenbacker Cswy
Key Biscayne, FL 33149
(305) 361-3818
www.therustypelican.com