Need a gluten free, primal, and pescatarian main course? Alaskan Halibut, Salmon and Crab Roulade could be a super recipe to try. This recipe makes 4 servings with 938 calories, 49g of protein, and 67g of fat each. This recipe covers 43% of your daily requirements of vitamins and minerals. If you have brie cheese, alaskan halibut, garlic clove, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes. This recipe is typical of European cuisine.
Instructions
1
Preheat oven to 350 degrees F.
Equipment you will use
Oven
2
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.
Ingredients you will need
Salt And Pepper
Minced Garlic
Brie
Herbs
Crabmeat
Halibut
Shallot
Pepper
Salmon
Meat
Salt
Wrap
Equipment you will use
Meat Tenderizer
Plastic Wrap
Bowl
3
Lay on an individual piece of plastic wrap, twice as big as the fish piece, flesh side down.
Ingredients you will need
Fish
Wrap
Equipment you will use
Plastic Wrap
4
Lay salmon piece on top of halibut, directly in the middle. Season with salt and pepper.
Ingredients you will need
Salt And Pepper
Halibut
Salmon
5
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.
Ingredients you will need
Salmon
Spread
Brie
Crab
Fish
Roll
Wrap
Equipment you will use
Plastic Wrap
6
Toss yams, roughly chopped garlic, thyme sprigs and olive oil in a bowl until completely coated. Season with salt and pepper.
Ingredients you will need
Salt And Pepper
Fresh Thyme
Olive Oil
Garlic
Yam
Equipment you will use
Bowl
7
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.
Ingredients you will need
Riesling
Shallot
Spread
Yam
Equipment you will use
Sauce Pan
Oven
Frying Pan
8
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.
Ingredients you will need
Butter
Roll
Fish
Salt
Yam
Equipment you will use
Whisk
9
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.
Ingredients you will need
Salt And Pepper
Minced Garlic
Mushrooms
Shallot
Butter
Fish
Wrap
Yam
Equipment you will use
Plastic Wrap
Oven
Frying Pan
10
Remove yams and fish from oven.
Ingredients you will need
Fish
Yam
Equipment you will use
Oven
11
Place a 3 or 4-inch ring mold in center of plate and fill with roasted yam hash, pressing down firmly.
Ingredients you will need
Hash Browns
Yam
12
Remove ring mold.
13
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.
Ingredients you will need
Mushrooms
Fish
Roll
Yam
14
Drizzle 1-ounce Riesling butter over front edges of fish slices.
Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.