Title: Roulle of Salmon Trout Baked in Herb Crust
Categories: Entree Crab Salmon
Yield: 1 Servings

		Dressing;
16	c	Hazelnut oil
1/4	c	Sherry vinegar
1/4	c	Veal stock
1/4	c	Truffle juice
		The salmon:
180	g	Salmon; trimmed, bones removed
		Salt and pepper
10	g	Breadcrumbs
5	g	Melted butter
5	g	Mixed fresh herbs, chopped
40	g	Warm cooked King island crab meat
20	g	Mixed salad leaves

Roulle of salmon trout baked In herb crust with a king Island crab Vinaigrette

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

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