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Great Patrick Clark Dinner

shoechick's picture

Tonight we had Patrick's Seared Peppered Salmon Roulade with Gazpacho Sauce and it was to die for.    You can check out the video links on the PBS website under Julie's Cooking with Master Chefs.  But here's the recipe:


Serves 6


For the Leek Filling:


2 Leeks, 1 inch in diameter


1 tablespoon butter


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For the Salmon


A 3 pound center cut fresh salmon fillet, trimmed to a perfect rectangle.


Kosher Salt


¼ cup cracked black pepper


2 tablespoons Olive Oil


2 tablespoons or more peanut oil


 


For the Sauce


10 – 12 ripe red plum tomatoes


1 large cucumber, unwaxed


2 cups mayo (preferably homemade with olive oil)


¼ cup chilled water


2 teaspoons of lemon juice


1/8 teaspoon of Cayenne pepper


Salt


Freshly ground white pepper


A few drops of red wine vinegar


 


For the Garnish


1 red pepper


1 cucumber


2 or 3 ripe plum tomatos


8 – 10 chives, finely minced


Salt


Freshly ground Pepper


 


Directions:


1.         Julienne the white of the leeks and sauté slowly in the butter until limp and tender.


2.                  Set the salmon on a sheet of parchment paper, remove any bones, and butterfly the fish.  Starting at one of the long sides, make a horizontal cut with a sharp knife and continue to within an inch of the opposite side.


3.                  Open the salmon like a book and cover it’s surface with plastic wrap.  Pound evenly but firmly all over the surface to a thickness of about ½ inch. 


4.                  Remove plastic wrap and sprinkle 1 ½ teaspoons of kosher salt over the surface and only a small pinch of the pepper.  Scatter the leeks evenly to make a sparse covering.


5.                  Using the parchment paper under the salmon to help you, roll the salmon up on itself to make a very tight cylinder.  Then roll it up again tightly in the parchment.  Twist the paper at the two ends, and tie the ends with twine (I used saran, it was so much easier).  To firm up the roulade, refrigerate for at least 1 hour (preferably 2)  *  This part may be done up to a day in advance*


6.                  Coat the entire surface of the rolled salmon in the cracked black pepper.  Re-roll until ready to cook.


7.                  Preparing the sauce:  Wash the tomatoes and cut in half lengthwise.  Drop them into the food processor and process a minute or more, until completely pureed.  Pour into the sieve and push hard with a ladle or spoon to extract all possible juice out of the remains.  Do the same with the unpeeled cucumber.


8.                  Whisk the mayo in a 3 qt bowl, pour in the tomato and then the cucumber juices, adding a little of the water to make a loose creamy sauce only thick enough to coat the back of a spoon.  Whisk in the rest of the sauce ingredients and correct the seasoning.  Cover and chill several hours (overnight is good).


9.                  Mince your garnish to color the plate


10.              Cooking the salmon – Set the sauté pan over moderately high heat, add the peanut oil, and when hot lay the salmon roll in it.  Turn the roll almost continuously in the pan for 3 – 4 minutes, or until when you press it the contents have chanted from squashy raw to slightly resistant (or to your own taste).  Remove from the pan  wrap in foil which will take the salmon to medium rare.  Let cool to room temperature.


11.              To serve:  Leaving the salmon in it’s foil wrap, cut off the piece at the end (which will not be served.  With your long sharp knife make crosswise slices ¾ inch thick, cutting right through the foil.  As you plate them, unroll and remove the foil.  Arrange 2 on each plate, ladle a generous amount of sauce around the salmon and sprinkle with a handful of colorful garnish over the sauce.


 


NOTE:  If you prefer your salmon cooked through more, you can slice the salmon before cooking and grill each slice.  It holds together very well in the pan.


Born Free....Now I'm Expensive

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Biscuits's picture

(post #27716, reply #1 of 8)

I love this recipe.  Have made it twice.  Wonderful.  I think it's very sad that he's no longer with us.  He was a wonderful chef.

 


 


wtf    - Biscuit

Ancora Imparo -

shoechick's picture

(post #27716, reply #2 of 8)

He was and God, to go so young, what was he, like 42?  Very sad.

Born Free....Now I'm Expensive

The World is a book, and those who do not travel read only a page.  ~St. Augustine

sailor's picture

(post #27716, reply #3 of 8)

Thank you for posting.  We LOVE Salmon and I make it so often that I usually don't do it for guests but this is definately a company dish.  Looks wonderful! 

Joni's picture

(post #27716, reply #4 of 8)

Thank you, ShoeChick.  I remember seeing this on PBS a few months ago, and it looked so good!  Appreciate you posting the recipe, so we can all try it.

shoechick's picture

(post #27716, reply #5 of 8)

You're very welcome.  It was very good and very easy.  What I really liked was that so much could be prepared the night before.


Enjoy


Born Free....Now I'm Expensive

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Tuck's picture

(post #27716, reply #6 of 8)

Thanks for posting ShoeChick, I've always wanted to try this recipe.


~tuck
“A good dish is like a piece of music. It needs harmony, but, most of all, it must have clarity.”

tomgregg's picture

I have two problems with this (post #27716, reply #7 of 8)

I have a problem with this version of Patrick Clark's recipe.   Step 6 implies that the cook re-rolls the salmon in the parchment paper.  Not so.  The salmon roll is transferred to an oiled piece of aluminum foil and is cooked while still rolled in the foil.  This version of the recipe saves the rolling in foil until after the salmon roll is cooked, and that makes no sense whatsoever.

Pielove's picture

well.... (post #27716, reply #8 of 8)

You forgot to mention the incorrect use of "it's" throughout the recipe! I suggest finding a recipe from Fine Cooking-- their recipes are well-tested and  well-written too.