Shiitake-Stuffed Salmon Rolls with Tarragon-Tomato Sauce
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 plastic wrap, we rolled each of the paillards tightly around a light, complementary pre-cooked filling. Finally, we quickly sautéed the rolls, topping them with a light sauce.