Salmon Roulade with a Pommery Beurre Rouge

Salmon RouladeCourtesy of Brian Light, Executive Chef at Jake’s Grill and Jake’s Catering

4 salmon filets (6 oz)
6 oz. of Shiitake mushrooms
4 oz of Crimini mushrooms (or button or shantrel)
4 oz of fresh spinach
1 oz of butter
1/4 tsp of shallot/garlic mix (chopped)
1 oz of olive oil
2 cloves of garlic
salt and pepper

Remove the stems from the shiitake and crimini mushrooms and cut 1/4″ pieces. Sauté in a hot saute pan with vegetable oil until golden brown. Cook the water out of the mushrooms to obtain the maximum flavor. Let the liquid concentrate down. Caramelizing brings out the natural flavor. Add shallot and garlic mixture and a pinch of butter, salt and pepper. Drain, and reserve. Pulse in a food processor or chop fine. Let cool.

Heat the olive oil in a pan. Cut the garlic cloves in half and add to the pan. Add the spinach and toss. Season. Cook the spinach until just wilted and then cool.

Butterfly the salmon, but do not cut all the way through. Turn upside down and lay the salmon out. Spread the mushroom mixture on the salmon. Layer the spinach on top. Roll the salmon up and tie. Season and then sear the salmon on both sides and cook in a 400 degree oven until desired doneness is achieved.

Pommery Beurre Rouge Sauce
8 oz of red wine
1 shallot
1 oz of cream
8 Tbsp of butter, cubed small.
1 Tbsp of Pommery mustard

Finely dice a shallot and place into a pot with the red wine. Reduce until set, add the cream and reduce. Remove from the heat, and whisk in the butter a cube at a time. Do not let the mixture boil or the butter will separate. Add the mustard and season.

Shiitake Rice Cake
2 cups of short grain rice
3 cups of Shiitake mushrooms
2 green onions
salt and pepper

Remove the stems from the Shiitake mushrooms and cut in to 1/4″ pieces. Saute in a hot skillet and reserve. Wash the rice until the water runs clear. Place in a pot with the water. Bring to a boil and turn down the heat and let simmer with a lid on until tender. Remove from the heat and let steam. Remove the rice and toss in a bowl with the mushrooms and finely chopped green onion. Place into a pan and weigh down with another similar pan (use plastic wrap between second pan and the rice). You want to compress the rice flat. Let cool and cut out circles (you can use cookie or biscuit cutters). Warm in oven.

Place the rice cakes on the plate. Remove the string from the salmon and place it on top of the rice cake. Pool the sauce around the rice cake.