SALMON ROULADE WITH CRAB SAUCE

They may look complicated but these delicate and impressive salmon rolls are surprisingly easy to prepare.

INGREDIENTS

• 6 (about 120g each) skinless salmon fillets, pin-boned
• 3 tablespoons (1/4 cup) plain flour, plus 2 teaspoons extra for sauce
• 1 tablespoon sweet paprika
• 1 tablespoon dried thyme
• 2 tablespoons extra virgin olive oil
• 2 cups grape tomatoes, halved
• 1/2 teaspoon cayenne pepper
• 150ml dry white wine
• 1 cup (250ml) thick cream
• 250g fresh crabmeat
• 2 tablespoons basil leaves, finely sliced, plus extra leaves to garnish

• METHOD

  • 1
    To make the roulades, cut each fillet through the centre horizontally, nearly cutting through to the end, but stopping short so you have one long strip of fish.
  • 2
    Starting at one end, roll each fillet into a neat round, then secure with a toothpick.
  • 3
    Wrap each one tightly in plastic wrap and chill for at least 1 hour to firm up.
  • 4
    Preheat oven to 160°C.
  • 5
    Combine the flour, paprika, thyme, 1 tablespoon ground black pepper and 1 teaspoon salt in a bowl. Dip both flat sides of the roulades in the mixture. Heat half the oil in a non-stick frypan over high heat and when hot, sear the salmon on one fl at side for about 1 minute or until a crust forms. Turn and repeat on the other flat side, then place on a tray in the oven for 5 minutes until just cooked.
  • 6
    Meanwhile, wipe frypan clean, heat remaining oil and add tomatoes. Cook over medium-low heat, stirring, for 2-3 minutes until tomatoes start to soften, then stir the 2 teaspoons of extra flour and the cayenne into tomato juices. Add wine, cook for 1 minute, then add cream and cook, stirring, for 5 minutes or until thickened. Stir in the crab to warm through, add sliced basil, then season.
  • 7
    Place a little of the sauce on each plate, top with a salmon roulade and drizzle with extra crab sauce. Garnish with fresh basil leaves (and mustard cress, if desired). Serve with boiled chat potatoes tossed in butter and a green salad.