Paupiette de Saumon au Crabe

Name: Paupiette de Saumon au Crabe
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 177 milliliters ounces shelled cooked crab; 473 milliliters dry vermouth; 170 grams leek (about; 454 grams boned salmon fillet with skin (7 to 8 in. wide); 4 servings Salt and pepper; 118 milliliters whipping cream

Paupiette de Saumon au Crabe

Paupiette de Saumon au Crabe might be a good recipe to expand your main course recipe box. This gluten free, primal, and pescatarian recipe serves 4. One serving contains 482 calories, 28g of protein, and 27g of fat. If you have boned salmon fillet, whipping cream, vermouth, and a few other ingredients on hand, you can make it.

Instructions

Trim and discard stem end and tough green top from leek; cut leek in half lengthwise and hold each half under cold running water, separating layers to rinse well, then thinly slice. In a 10- to 12-inch ovenproof nonstick frying pan over medium heat, melt 1 tablespoon butter.

Ingredients you will need

Butter

Water

Leek

Equipment you will use

Frying Pan

Add leek and stir often until limp, about 5 minutes.

Ingredients you will need

Leek

Transfer to a bowl.

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Bowl

Sort through crab and discard any bits of shell.

Ingredients you will need

Crab

Add remaining 2 tablespoons butter to pan; when melted, add crab and stir often just until hot, 1 to 2 minutes. Push to one side of pan.

Ingredients you will need

Butter

Crab

Equipment you will use

Frying Pan

Meanwhile, rinse salmon and pat dry. Holding a sharp knife at a 45 angle, cut flesh crosswise off the skin into 1/8- to 1/4-inch-thick slices; you should have about 12 (see notes). One at a time, lay slices flat and spoon about 1 tablespoon warm crab onto wide end. Starting at that end, roll salmon tightly around crab and place, seam down, in frying pan.

Ingredients you will need

Salmon

Crab

Roll

Equipment you will use

Frying Pan

Knife

Pour vermouth around rolls.

Ingredients you will need

Vermouth

Roll

Transfer pan with salmon rolls to a 450 regular or convection oven and bake until fish is opaque but still moist-looking in center of thickest part (cut to test), 12 to 15 minutes. With a slotted spoon, transfer salmon rolls to plates, cover loosely with foil or plastic wrap, and let stand in a warm place.

Ingredients you will need

Salmon

Roll

Fish

Wrap

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Slotted Spoon

Plastic Wrap

Oven

Aluminum Foil

Frying Pan

Add cream and reserved leek to pan and boil over high heat until liquid is slightly thickened and reduced to about 1 1/3 cups, 8 to 9 minutes. Season to taste with salt and pepper. Spoon sauce equally around salmon rolls and garnish with chives and lemon wedges if desired.

Ingredients you will need

Salt And Pepper

Lemon Wedge

Chives

Salmon

Cream

Roll

Sauce

Leek

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

3Tbsps

butter 177milliliters

ounces shelled cooked crab 473milliliters

dry vermouth 170grams

leek (about 454grams

boned salmon fillet with skin (7 to 8 in. wide)4servings

Salt and pepper 118milliliters

whipping cream

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.

Foley Estate Winery Sta. Rita Hills Chardonnay

Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.