Saltimbocca Of Salmon | Fish Recipes
Order of Work:
*Plus 1 ½ – 2 hours marinating time
- 2 lb (1kg) fresh salmon fillet, with its skin
- 6 sprigs of fresh basil
- 8 oz (250 g) sliced smoked salmon
- 1 ½ oz (45g) butter
- Salt and pepper
- #For the marinade#
- 1/2 juice of lemon
- 6fl oz (175ml) olive oil
- 4 (sprigs of) fresh thyme
- 2 bay leaves
- #For the tomato-basil garnish#
- 4 (total weight about 625 g (1 1/4 lb) tomatoes
- 1 (small bunch of) fresh basil
- 2 tbsp (30ml) olive oil
- Pinch of granulated sugar
- #Chef Chambrette, a legend at La Varenne cooking school, introduced us to this variation on traditional saltimbocca of veal. In this recipe for salmon slices of the fish are marinated in olive oil and herbs, wrapped around smoked salmon, and sauteed. A light tomato-basil garnish is the finishing touch of this easy saltimbocca recipe# Prepare and Marinate The Fresh Salmon Slices: Rinse the salmon fillet with cold water and pat dry with paper towels. If necessary, cut out the remnants of the central bone and pull out any pin bones with the tweezers.
- With the tail facing away from you and working towards it, use the filleting knife to cut 12 diagonal slices from the salmon, making slices which are as thin and even as possible. Leave any skin behind. “Angle knife slightly to slice very thinly”
- Make the marinade: put the lemon juice and oil in the shallow dish. Strip the thyme leaves from the stalks and add to the dish with pepper. Crush the bay leaves into the dish.
- Add the slices of fresh salmon to the marinade. Cover and marinate the slices in the refrigerator, 1 hour. Meanwhile, make the tomato-basil garnish. #Make The Tomato-Basil Garnish# Cut the cores from the tomatoes; score an “x” on the base of each. Immerse in boiling water until the skin starts to split, 8-15 seconds. Transfer to cold water. When cold, peel off the skin. Cut crosswise in half, squeeze out the seeds, then chop.
- Strip the basil leaves from the stalks and pile them on the chopping board. With the chef s knife, coarsely chop the leaves. “Chop basil coarsely to give garnish texture”
- Mix the tomatoes with the oil and chopped basil and season to taste with salt, pepper, and a pinch of sugar. Let stand to marinate 30-60 minutes at room temperature. #Roll And Cook The Saltimbocca# Transfer the fresh salmon slices from the marinade to paper towels. Pat dry with paper towels.
- Strip the basil leaves from the stalks. Cut the smoked salmon slices into pieces the same size as the fresh salmon slices.
- Assemble the saltimbocca: arrange a piece of smoked salmon on top of each of 3 fresh salmon slices. Put a basil leaf in the centre of each piece of smoked salmon. “Fresh basil gives pungent flavour” “Fresh and smoked salmon will make tasty contrast”
- Roll up the assembled saltimbocca. Secure each with a cocktail stick, threading it in and out along the seam.
- Assemble and roll the remaining fresh salmon slices, pieces of smoked salmon, and basil leaves in the same way.
- Heat the butter in the trying pan and add a batch of salmon saltimbocca, leaving space around them in the pan.
- Cook the saltimbocca over high heat, turning them occasionally, until lightly browned on all sides, 1-2 minutes. TAKE CARE: Do not overcook the saltimbocca or they will be dry. “Turn to brown lightly and evenly”
- Test the saltimbocca for tenderness by piercing with a skewer. Remove from the pan and keep them warm while you cook the remaining saltimbocca. #TO SERVE# Remove the cocktail sticks from the saltimbocca. Arrange them on warmed individual plates and serve at once with the tomato-basil garnish.