Salmon in Seaweed Crust Stuffed With Smoked Cod

Name: Salmon in Seaweed Crust Stuffed With Smoked Cod
Total time: 15 min
Yield: 4 servings
Ingredients: 4 5-ounce fillets of salmon, at room temperature for one hour; 2 ounces smoked cod roe, skinned; 1 cup flour; 1 tablespoon coarse sea salt; 1 teaspoon Cayenne pepper; 1 tablespoon smoked dulse granules; 1 1/2 to 2 ounces dulse flakes, for coating; 1 egg, beaten; 1/4 cup olive oil; Sprigs of chervil for garnishing

Recipe from James O'Shea

Adapted by Moira Hodgson

Total Time: 15 minutes
Rating: (0)
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Ingredients

Yield:4 servings

45-ounce fillets of salmon, at room temperature for one hour
2ounces smoked cod roe, skinned
1cup flour
1tablespoon coarse sea salt
1teaspoon Cayenne pepper
1tablespoon smoked dulse granules
1½ to 2ounces dulse flakes, for coating
1egg, beaten
¼cup olive oil
Sprigs of chervil for garnishing

Ingredient Substitution Guide

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Preparation

Step 1
Make an incision in the side of each salmon fillet. Stuff each one with 2 to 3 tablespoons of cod roe.
Step 2
Combine the flour with the salt, cayenne and dulse granules. Dredge the fillet in the flour mixture and pat off excess. Dip lightly in beaten egg and then lightly coat with dulse flakes, covering all sides; do not make the crust too thick.
Step 3
Heat the oil in a 12-inch stainless-steel skillet. Saute the fillets on all sides for a total of 5 minutes for rare, 8 minutes for well done (rare to medium rare is preferred for texture and color). Garnish with chervil and serve.

Tip

Smoked cod roe is available by mail order from Petrossian, 182 West 58th Street, New York, N.Y. 10019; (212) 245-2217, (800) 828-9241. Smoked dulse granules are available from Maine Seacoast Vegetables, Franklin, Me. 04634, (207) 565-2907.