|Roulle of salmon trout baked|
|In herb crust with a king|
Dressing: 16 cup hazelnut oil 1/4 cup sherry vinegar 1/4 cup veal stock 1/4 cup truffle juice The salmon: 180g salmon, trimmed and bones removed salt and pepper 10 g breadcrumbs 5 g melted butter 5 g mixed fresh herbs, chopped 40g warm cooked King island crab meat 20 g mixed salad leaves
To make the dressing: mix together the hazelnut oil, vinegar, veal stock and truffle juice.
The salmon: cut into a round shape and season with salt and pepper. Mix together the breadcrumbs, melted butter and chopped mixed herbs. Coat the top of the salmon with the mixture. Bake in 200oC oven for 4 minutes until pink and crispy. Meanwhile marinate warm crab meat with a little of the dressing. Toss the salad leaves with some of the dressing and arrange on a plate with the marinated crab. Place the baked salmon on the top of the crab and serve immediately. Bon Appetit-Exec.Chef Magnus Johansson
Source: Vogue Winter'88