Recipes Salmon roulade with crab sauce

Recipes Salmon roulade with crab sauce

Recipes Salmon roulade with crab sauce

Recipes Salmon roulade with crab sauce This particular impressive salmon starter serves 6. Salmon roulade with crab sauce


  • 6 (about 120g each) skinless salmon fillets, pin-boned
  • a few tablespoons (1/4 cup) plain flour, plus 2 teaspoons extra for sauce
  • 1 tablespoon fairly sweet paprika
  • 1 tablespoon dried thyme
  • 2 tablespoons extra virgin olive oil
  • 2 cups grape tomatoes, halved
  • 1/2 teaspoon cayenne pepper
  • 150ml dry white wine
  • 1 cup (250ml) thick cream
  • 250g fresh crabmeat
  • 2 tablespoons basil leaves, finely sliced, plus extra leaves to garnish


  • Step 1 To make the roulades, cut each fillet through the centre horizontally, nearly cutting through to the end, but stopping short so you have one long strip of fish.
  • Step 2

    Starting in one end, roll each fillet into a neat round, then secure with a toothpick.

  • Step 3

    Wrap each one tightly in plastic wrap and chill with regard to at least 1 hour to firm up.

  • Step 4

    Preheat oven to 160�C.

  • Step 5 Combine the flour, paprika, thyme, 1 tablespoon ground black pepper and 1 teaspoon salt in a bowl. Dip both flat sides of the roulades in the mixture. Heat half the oil in a non-stick frypan over high heat and when hot, sear the salmon on one fl in side for in relation to 1 minute or until a crust forms. Turn and repeat on the other fl at side, then place on a tray in the oven for 5 minutes until just cooked.
  • Step 6 Meanwhile, wipe frypan clean, heat leftover oil and add tomatoes. Cook over medium-low heat, stirring, for 2-3 minutes until tomatoes start to soften, then stir the 2 teaspoons of extra flour and the cayenne into tomato juices. Add wine, cook for 1 minute, then add cream and cook, stirring, for 5 minutes or until thickened. Stir in the crab to warm through, add sliced basil, then season.
  • Step 7

    Place a little of the sauce on each plate, top with a salmon roulade and drizzle with extra crab sauce. Garnish with new basil leaves (and mustard cress, if desired). Serve with boiled chat potatoes tossed in butter and a green salad.