Salmon Roulades with Basil and Celery‑Lime Sauce
Salmon roulades with basil and celery‑lime sauce is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 handful basil
- liquid butter (for brushing)
- 8 salmon fillets about 80 g each (ready to cook and boneless)
- Salt
- Pepper (freshly ground)
- 1 Shallot
- 2 tbsp butter
- 200 ml dry white wine
- 200 ml fish stock
- 2 tbsp crème fraîche
- 1 untreated lime (juice and zest)
Instructions
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1.
Preheat the oven to 80°C fan‑forced. Prepare eight sheets of foil (about 15×15 cm) each lined with a corresponding size of cling film. Brush the center with butter.
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2.
Rinse the basil and pat dry. Remove leaves from stems. Rinse the salmon fillets and pat dry. Season with salt and pepper, then lay basil leaves on the skin side of each fillet. Roll into roulades and place on the prepared foil. Wrap tightly and twist the ends to seal. Bake on a rack for about 20 minutes until translucent.
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3.
For the sauce, peel and finely dice the shallot; sauté in 1 tbsp hot butter until translucent. Deglaze with wine and stock, reducing by half. Stir in crème fraîche and remove from heat. Add lime zest and juice, season with salt and pepper. Finish with remaining butter and blend with an immersion blender to a frothy consistency.
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4.
Unwrap the roulades and drizzle with the sauce before serving.
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5.
Serve with roasted potatoes if desired.
