Paupiette de Saumon au Crabe
Notes: To save time, you can have the salmon thinly sliced off the skin at your seafood market. Serve the stuffed rolls with simple parsleyed potatoes to share the flavorful sauce.
Yield: Makes 4 servings
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Amount per serving
- Calories: 426
- Calories from fat: 63%
- Protein: 30g
- Fat: 30g
- Saturated fat: 13g
- Carbohydrate: 8.4g
- Fiber: 0.2g
- Sodium: 291mg
- Cholesterol: 159mg
- 1 leek (about 6 oz.)
- 3 tablespoons butter
- 6 ounces shelled cooked crab (3/4 cup)
- 1 pound boned salmon fillet with skin (7 to 8 in. wide)
- 2 cups dry vermouth
- 1/2 cup whipping cream
- Salt and pepper
- 2 tablespoons thinly sliced fresh chives (optional)
- Lemon wedges (optional)
- 1. 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. Add leek and stir often until limp, about 5 minutes. Transfer to a bowl.
- 2. Sort through crab and discard any bits of shell. 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.
- 3. 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. Pour vermouth around rolls.
- 4. Transfer pan with salmon rolls to a 450º 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.
- 5. 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.
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