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Here’s the recipe for Salmon Turbot Roulade with Beet Root and Horseradish Sauce, the second dish we made at Stiller’s “Autumn Set Menu” cooking class. Beautiful in presentation and in flavor, this was my favorite dish for the day. For details on the cooking class itself, click here.
Salmon Turbot Roulade with Beet Root and Horseradish Sauce
- 200g fresh salmon fillet
- 400g turbot fillet, cut in 50g pieces
- 150ml cream
- 1 egg
- 200g spinach
- 300g beet root, cooked soft with skin
- 4cl sherry
- 1pc lime
- salt and pepper
Turbot
Chef Stiller filleting the turbot
Nice, clean fillets
Blanch spinach and layer on a sheet of cling film. Dry spinach leaves and press with a cloth.
Cut salmon in small dice; add egg and season with salt and pepper. Keep in the freezer for at least 20 minutes together with the cream in order to chill it down to almost zero degrees.
Use a food processor to blend the salmon and cream till smooth. Season salmon cream mix with salt, pepper, lime, and sherry.
For the sauce:
- 0.5l cream
- 0.3l chicken stock
- 50g horseradish, fresh grinded
- salt, pepper, limejuice
Boil cream with chicken stock and reduce the liquid to half. Add horseradish and keep boiling for a few more minutes. Season with salt, pepper, and limejuice.
Cut beetroots in even dice and heat in a little butter and some water. Season with salt and pepper.
Spread out some salmon mousse on the spinach layer in the size of about 10 X 10cm. Season turbot fillets with salt and pepper. Put one piece of turbot on the salmon mousse and cover with more mousse. Wrap it close with spinach.
Make sure the whole parcel is wrapped in spinach. Put on a buttered oven tray and brush some liquid butter on the surface.
Bake salmon turbot roulade for 12 minutes in 160C oven.
Cut in slices.
Serve with beetroot and horseradish sauce. Grind some fresh horseradish on the dish just before serving.
For details on the cooking class itself, click here.
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