Recettes du Chef Gilles Laforest

Exquisite halibut roulade stuffed with shrimp and smoked salmon, served with seaweed sauce

Ingredients:

Stuffing:
· 3 ounces smoked salmon sliced in strips
· 10 ounces Nordic shrimp
· 7 ounces halibut trimmings
· 2 egg whites
· 3 ounces 35% cream

Sauce:
· 12 ounces fish stock
· 1 ounce 35% cream
· Sea parsley
· Parsley oil
· Some roux to thicken the sauce

Garnish:
· Dried seaweed
· 4 cocotte potatoes
· Nordic shrimp
· Thinly sliced leek (glazed)

Preparation:

· Mix stuffing ingredients (except the cream), dried seaweed and smoked salmon.
· Add cream and mix gently, incorporate seaweed and mix with spatula.
· Slice halibut into thin filets, salt and pepper.
· Lay filets on waxed paper, add stuffing and scatter smoked salmon over the slices, roll and steam cook.
· Reduce fish stock and thicken with roux, add sea parsley, and finish off with one ounce 35% cream.
· Pour sauce into bottom of dish.
· For each dish, cut 2 round slices of the stuffed halibut and place over sauce.
· Garnish with leeks and potatoes.
· Sprinkle with shrimp and place seaweed over the halibut slices.

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