Shiitake-Stuffed Salmon Rolls with Tarragon-Tomato Sauce
Appears in Cook's Illustrated July/August 1995
Pound a piece of fish--in this case salmon fillet--until it is thin, and you have the perfect wrapper for a stuffing of grains and seasonings.
WHY THIS RECIPE WORKS
For our salmon rolls recipe, we found a new way to wrap a fillet of fish around a filling before cooking it. We pounded the fillet into a paillard (a fillet pounded into a thickness of between an eighth and a quarter of an inch). Using plas...