Monk's Salmon with Le Mamirolle and Camembert Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- Mousse
- 1/2 lb (250 g) fresh scallops
- 1/2 onion, thinly sliced
- 1 clove garlic, chopped
- 1 Tbsp. (15 mL) fresh rosemary
- 1 Tbsp. (15 mL) fresh basil
- 2 1/2 oz (75 g) Canadian Le Mamirolle, diced
- 1 egg white
- 1/2 cup (125 mL) whipping (35%) cream
- Salt and freshly ground pepper, to taste
- Salmon
- 1 1/2 lb (750 g) fresh salmon fillets, cut into 6 slices
- 1 Tbsp. (15 mL) butter
- Juice of half a lemon
- 1 cup (250 mL) fish or seafood stock
- 2 oz (60 g) Canadian Camembert
Preparation
In a food processor, chop scallops, onion, garlic, rosemary and basil. Add Le Mamirolle and continue to process for 2 to 3 minutes. Add egg white, half of cream, salt and pepper.
Continue to process until smooth. Remove from food processor and refrigerate.
Preheat oven to 300°F (150°C).
Spread mousse over each salmon fillet and roll up. Brush bottom of a frying pan with butter and arrange salmon rolls. Salt and pepper and sprinkle with lemon juice. Add fish stock. Cover and braise in oven for 20 to 24 minutes.
When done, remove rolls from pan and keep warm. Place frying pan over heat, boil pan juices, reducing by half. Stir in remaining cream and reduce by half. Stir in Camembert and remove from heat immediately. Strain sauce.
Serve each salmon roll on a bed of pasta, cover with Camembert sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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