Alaskan Halibut, Salmon and Crab Roulade

Alaskan Halibut, Salmon and Crab Roulade
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.
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OvenOven
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.
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Salt And PepperSalt And Pepper
Minced GarlicMinced Garlic
BrieBrie
HerbsHerbs
CrabmeatCrabmeat
HalibutHalibut
ShallotShallot
PepperPepper
SalmonSalmon
MeatMeat
SaltSalt
WrapWrap
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Plastic WrapPlastic Wrap
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3
Lay on an individual piece of plastic wrap, twice as big as the fish piece, flesh side down.
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FishFish
WrapWrap
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4
Lay salmon piece on top of halibut, directly in the middle. Season with salt and pepper.
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HalibutHalibut
SalmonSalmon
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.
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SalmonSalmon
SpreadSpread
BrieBrie
CrabCrab
FishFish
RollRoll
WrapWrap
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Plastic WrapPlastic Wrap
6
Toss yams, roughly chopped garlic, thyme sprigs and olive oil in a bowl until completely coated. Season with salt and pepper.
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Salt And PepperSalt And Pepper
Fresh ThymeFresh Thyme
Olive OilOlive Oil
GarlicGarlic
YamYam
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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.
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RieslingRiesling
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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.
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ButterButter
RollRoll
FishFish
SaltSalt
YamYam
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WhiskWhisk
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.
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YamYam
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OvenOven
Frying PanFrying Pan
10
Remove yams and fish from oven.
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FishFish
YamYam
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OvenOven
11
Place a 3 or 4-inch ring mold in center of plate and fill with roasted yam hash, pressing down firmly.
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Hash BrownsHash Browns
YamYam
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.
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MushroomsMushrooms
FishFish
RollRoll
YamYam
14
Drizzle 1-ounce Riesling butter over front edges of fish slices.
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ButterButter
FishFish
15
Garnish with 2 chive sprigs and serve.
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Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

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.
A to Z Chardonnay
A to Z Chardonnay
The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.
DifficultyExpert
Ready In55 m.
Servings4
Health Score42
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