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Paupiette de Saumon au Crabe





Yields
Makes 4 servings

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.

 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)
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
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.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 426Calories from Fat 63
% Daily Value *
Total Fat 30g47%

Saturated Fat 13g65%
Cholesterol 159mg53%
Sodium 291mg13%
Total Carbohydrate 8.4g3%

Dietary Fiber 0.2g1%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.