Roll With It
Herb-Filled Salmon Roulade with Whipped Egg Emulsion and Citrus Oil
1 hour
Serves 4
DinnerFrenchGluten-freeNut-freeSoy-free
Herb's take
This dish channels classic French roulade technique, wrapping fresh salmon around an herby core and pairing it with a supremely silky egg emulsion. Expect to hone your rolling and gentle cooking skills, plus master a quick citrus oil for restaurant-caliber flair.
Equipment needed
- Plastic wrap
- Parchment paper
- Heatproof bowl
- Rimmed baking sheet
Ingredients
Yield
4
Instructions
- 01Preheat oven to 300°F. Line a rimmed baking sheet with parchment.
- 02Place the salmon fillet on a cutting board. Butterfly it horizontally, opening it like a book to make an even thickness.
- 03Season the inside of the salmon evenly with 1 teaspoon salt, 1/4 teaspoon black pepper, and half of the lemon zest.
- 04In a small bowl, combine parsley, dill, chives, and half of the lemon juice. Spread this herb mixture evenly over the salmon.
- 05Starting from the long edge, tightly roll the salmon up into a log. Use the plastic wrap to help you form a tight roulade. Twist the ends to secure and chill the wrapped roulade in the freezer for 10 minutes to firm up.
- 06Unwrap the chilled salmon and transfer to the lined baking sheet seam-side down. Brush with 1 tablespoon olive oil.
- 07Bake for 18 to 22 minutes until the salmon is just cooked through and flakes easily. Remove and let rest for 5 minutes before slicing.
- 08While the salmon bakes, make the citrus oil: In a small saucepan, combine remaining 1/4 cup olive oil and remaining lemon zest over low heat. Warm gently for 2 to 3 minutes, then remove from heat and let infuse.
- 09For the egg emulsion: Fill a medium saucepan with 2 inches of water and bring to a gentle simmer. In a heatproof bowl that fits over the saucepan, whisk together eggs, butter, Dijon, white wine vinegar, 1/4 teaspoon salt, remaining lemon juice, and remaining black pepper.
- 10Place the bowl over the simmering water (double boiler style) and whisk constantly until the mixture thickens to a soft, whipped texture, about 5 to 7 minutes. Remove from heat and keep warm.
- 11Slice the salmon roulade into 1-inch rounds. Arrange on plates. Spoon whipped egg emulsion alongside and drizzle with warm citrus oil.
- 12Serve immediately, garnished with extra chives if desired.
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