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Chef Walter’s Flavors + Knowledge: Sole & Salmon in Pastry Roll

Wednesday, May 17, 2017

 

Serves 6

Sole is very delicate and flaky when cooked, very mild in flavor and can be easily over powered. In this recipe I have included salmon which will impart a subtle flavor to the overall dish without slight contrast. You may also use puff pastry for this application and replace the pastry dough.

Ingredients

4 russet potatoes, peeled and cubed

6 whole sole fish, 8 ounces each

1 salmon fillet, about 10 ounces

4 tablespoons butter, divided plus extra

2 shallots, minced, divided

1-1/2 cups frozen spinach, thawed, drained, and finely chopped

4 1/2 cups all-purpose flour, plus extra

3 egg yolks

1 tablespoon fresh chopped parsley

1 tablespoon fresh chopped thyme

Salt and freshly ground black pepper

1 tablespoon extra virgin olive oil

2 cups dry white wine

1 medium carrot, peeled and chopped

3/4 cup heavy cream, heated

Directions

Place the potatoes in a large pot, and add enough cold water to cover them. Bring to a boil, and cook until fork-tender, about 9 minutes. Meanwhile, fillet the sole, reserving the fish bones and trimmings for stock. 

Cut the salmon into 1/2 inch cubes, and set aside. In a skillet over medium heat, melt 1 tablespoon of butter. Add 1 shallot, and saute' until translucent. Add the spinach, saute for 3 minutes, and set aside. Make a mound of the flour on a work surface. Drain the potatoes, and pass them through a ricer onto the flour. Add the egg yolks, parsley and thyme, season with salt and pepper, and knead until smooth. On a lightly floured surface, roll out the dough to a 1/8-inch thick rectangle. Preheat the oven to 350F. Arrange the fillets of sole lengthwise on the surface of the dough. Top with the spinach mixture and the salmon, and adjust flavors with salt and pepper.

Roll up tightly, tucking in the ends as you roll. Wrap the stuffed roll in a piece of buttered parchment paper, and tie with butcher's string. Rub the exterior with olive oil, and place on a baking sheet. Bake in the oven for 45 minutes.

Meanwhile, in a pot, bring the fish bones, the wine and 2 cups of water to a boil. Add the carrot, celery and remaining shallot, season with salt and pepper, and cook for 30 minutes. Strain the stock, and return to high heat. Whisk in the heavy cream and the remaining 3 tablespoons of butter. Cook the sauce until thickened, and remove from the heat. Remove the roll from the oven, unwrap and set aside to rest for 5 minutes. To serve, slice the roll into 1-inch pieces, and arrange on a platter with the sauce.

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well."  Check out the Chef's website and blog.

 

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