Poached Seafood Roulade with Spinach and Sauce Vierge

Designed by Marco Edwardes executive Chef at Te Whau Vineyards on Waiheke Island, the roulade is ‘melt in your mouth’ delicious.

Serves 4 as Main or 6 as an Entree

200 – 300gm fresh salmon
200gm Fish farce (see below)
1 large bunch spinach – washed
Flaky Sea Salt & Cracked black pepper
20gm butter
1 onion – finely sliced
1 garlic clove
300gm baby spinach, washed
Pinch of sugar

Fish Farce
200gm white flesh fish eg gurnard, skinned and boned
60-70ml cream – cold
1 egg white
Flaky Sea Salt & cracked black pepper
Lemon Juice

 Method for Fish Farce:

  1. Cut fish into small cubes and place in a stainless steel bowl.  Season with salt and pepper.  Drizzle with some lemon juice and add the egg white.  Mix well and place in freezer for approximately 10-15 minutes.
  2. Remove fish mix from freezer and place in a food processor.  Using the pulse button, pulse fish into a fine paste.  Now slowly add the cold cream to the fish mix until well combined.
  3. Season to taste.
  4. Before passing the fish farce through a fine sieve, poach a little sample in salted water to check consistency.  Place fish farce in a bowl, cover and place in fridge until needed.

Method for Roulade:

  1. Spread Glad Wrap on kitchen bench.  Slice salmon very thin.  Place salmon slices on Glad Wrap, slightly overlapping.  Season salmon with salt and pepper.
  2. Spread fish farce on salmon pieces.  Cover with washed spinach leaves.
  3. Roll the roulade together, making sure it is not too tight.
  4. Roll again with tin foil, closing the ends nice and tight.
  5. Poach the roulade in simmering water (do not boil) for 8 -10 minutes.
  6. Remove from water and place on a plate. Remove the wrapping and cut into three pieces.
  7. Heat the butter in a medium size saucepan.  Sauté the sliced onion and garlic then add baby spinach and cook until wilted.  Season to taste.
  8. Serve the sliced roulade on the wilted spinach with the vierge sauce and a lemon wedge.

Vierge Sauce:

1 cup Lupi Extra Virgin Olive oil
3 tomatoes (½ cup) – finely diced, peeled and seeded
Juice of 1 lemon
2 tbsp basil leaves – snipped
1 tbsp chives – snipped
1 garlic clove – minced
6 coriander seeds – crushed
Flaky Sea Salt & black pepper

Method
Combine all the ingredients in a bowl, mix gently and season.  Warm the sauce slightly before serving.


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