Alaskan Halibut, Salmon and Crab Roulade
- 1 pound fresh Alaskan halibut, cut into 4 (4-ounce) square pieces (Filet halibut in half if too thick)
- 8 ounces fresh Alaska salmon, cut in 2-ounce rectangle pieces
- 4 ounces Alaskan king crab leg and claw meat, cooked and extracted from shell
- 4 ounces Brie cheese, including rind, finely chopped
- 2 tablespoons each finely chopped fresh tarragon, chive, Italian parsley,
- 4 tablespoons shallots, very small dice, divided
- 1 pound yams, diced
- 1 garlic clove, minced, plus 6 large cloves, roughly chopped
- 5 sprigs fresh thyme
- 1 -ounce extra-virgin olive oil
- 1/2 bottle Riesling, reserving - ounce
- 1/2 pound whole butter, reserving 2 tablespoons, small dice
- 1/2 pound assorted mushrooms, cleaned, halved or sliced
- Salt and freshly ground black pepper
- 8 sprigs chives, 4 inches long, for garnish
- Preheat oven to 350 degrees F.
- Cut halibut and salmon into appropriate weights, cover each piece with plastic wrap and pound out with flat side of a meat tenderizer, or meat mallet, to 1/4-inch thickness.
- In a small bowl combine crabmeat, Brie cheese, 1 tablespoon fresh chopped herbs, 1 tablespoon shallot, 1 teaspoon minced garlic and salt and pepper, to taste.
- Season both sides of halibut with salt, pepper and some of the fresh herbs.
- Lay on an individual piece of plastic wrap, twice as big as the fish piece, flesh side down.
- Lay salmon piece on top of halibut, directly in the middle.
- Season with salt and pepper.
- Spread 1/4th of the crab and Brie mixture in the middle of the salmon.
- Do this with all 4 pieces of fish.
- Take plastic wrap that the fish is laying on and wrap fish into a tight roll, twisting the ends to make a "tube".
- Refrigerate.
- Toss yams, roughly chopped garlic, thyme sprigs and olive oil in a bowl until completely coated.
- Season with salt and pepper.
- Spread evenly on a sheet pan and roast in a 350 degree F oven for 15 to 20 minutes or until tender.
- While yams are roasting combine Riesling and 2 tablespoons shallots in a small saucepan.
- Reduce by 3/4 over medium-low heat.
- Whisk in butter a little at a time until completely combined.
- Once all the butter is beaten in, remove from heat and season with salt.
- When yams have about 10 minutes left to finish, take fish rolls from the refrigerator and slice each roll into 3 or 5 equal sections.
- Remove plastic wrap after cutting and lay shingled out on well greased sheet pan and put into oven with yams.
- When yams are done, fish should be done as well.
- While fish and yams are cooking, heat saute pan with 1 tablespoon whole butter.
- Once hot, drop mushrooms into pan and saute over medium-high heat until crispy and tender.
- Season with 1 tablespoon shallot, 1/2 teaspoon minced garlic, salt and pepper, to taste.
- Remove yams and fish from oven.
- Place a 3 or 4-inch ring mold in center of plate and fill with roasted yam hash, pressing down firmly.
- Remove ring mold.
- Place mushroom mixture on top of yam cake, allowing it to spill slightly over the side.
- Take fish roll and shingle in front and up yam cake, creating some height with the back piece of fish.
- Drizzle 1-ounce Riesling butter over front edges of fish slices.
- Garnish with 2 chive sprigs and serve.
filet, salmon, claw meat, cheese, fresh tarragon, shallots, yams, garlic, thyme, extravirgin olive oil, butter, mushrooms, salt, chives
Taken from www.foodnetwork.com/recipes/alaskan-halibut-salmon-and-crab-roulade-recipe.html (may not work)