Salmon roll with Champagne sauce

6 servings

60 minutes

Salmon roulade with 'Champagne' sauce is an exquisite dish of Russian cuisine that captivates with its refined taste and aroma. Salmon, known for its tenderness, pairs with a savory filling of cream cheese, mushrooms, and herbs to create a harmony of textures. Wrapped in foil, the roulades are first marinated and then baked to achieve a rich flavor. The 'Champagne' sauce adds elegance with its airy creamy texture and subtle wine notes. Historically similar dishes were served at the dinner parties of Russian aristocracy where the combination of fish and fine alcohol was valued. Today, these roulades can adorn festive tables as a highlight of gastronomic delight. Served with a slice of lemon and fresh herbs to emphasize freshness and sophistication.

Energy value per serving

• Calories: 17621.9
• Proteins: 1173.7g
• Fats: 772g
• Carbohydrates: 1599.4g

Ingredients

• Salmon fillet: 640 g
• Processed cheese: 200 pc
• Fresh champignons: 160 pc
• Garlic: 5 clove
• Cream 33%: 220 ml
• Semi-sweet champagne: 150 ml
• Green: 160 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Lay the cleaned salmon out in pieces 1 cm thick. Salt and pepper, optionally drizzle with lemon juice. Brush with vegetable oil and let sit for 10-15 minutes.

   Required ingredients:

   • Salmon fillet: 640 g
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Prepare the filling for the roll.

3. Wash and finely chop the mushrooms, then fry them. Place the melted cheese in a deep plate, add crushed garlic, fried mushrooms, chopped greens, and mix the resulting mass.

   Required ingredients:

   • Fresh champignons: 160 pieces
   • Processed cheese: 200 pieces
   • Garlic: 5 clove
   • Green: 160 g

4. Wrap the filling in marinated salmon fillet and pierce the resulting rolls with skewers. Cut strips from foil, grease them with oil, and wrap the rolls in them.

5. Preheat the oven to 160 degrees. Place the rolls on a baking sheet and bake for 15-17 minutes.

6. While the rolls are baking, prepare the sauce.

7. Pour 150 grams of champagne into a hot skillet. Evaporate it over low heat until half remains. Add cream and simmer on low heat for 7-10 minutes until thickened. Add salt and pepper to taste.

   Required ingredients:

   • Semi-sweet champagne: 150 ml
   • Cream 33%: 220 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

8. Take out the rolls, let them rest outside the oven for about 10 minutes. Remove the foil and bake until golden brown at 190 degrees.

9. Drizzle the ready rolls with 'Champagne' sauce and garnish with a slice of lemon and sprigs of greenery.