Shiitake-Stuffed Salmon Rolls with Tarragon-Tomato Sauce

Name: Shiitake-Stuffed Salmon Rolls with Tarragon-Tomato Sauce
Yield: Serves 6
Ingredients: 2 tablespoons, olive oil; 1 , small onion, cut into small dice; 3 , medium shallots, minced; 2 large cloves, garlic, minced; 1 pound, fresh shiitake mushrooms or other mushrooms, cleaned and sliced thin; 2 , large Napa cabbage leaves, shredded fine (about 1 cup); 1/2 cup, dry white wine; 1 cup, cooked couscous (follow package instructions); 2 tablespoons, minced fresh thyme leaves; 2 , 1-pound center-cut salmon fillets (5-to-6-inch long), each fillet cut into three pieces and pounded (see instructions 2-6); 2 tablespoons, olive oil, plus extra for brushing; 1/2 cup, Pernod; 1 cup, dry white wine; 1 , large tomato, seeded and diced (about 1 cup); 1/4 cup, minced fresh tarragon leaves; 4 tablespoons, unsalted butter; , Salt and ground black pepper

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Appears in Cook's Illustrated July/August 1995

Main Courses

Vegetables

Fish & Seafood

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.

SERVES6

TIME1¼ hours, plus 20 minutes cooling

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...

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