Salmon in Seaweed Crust Stuffed With Smoked Cod
Published March 11, 1997
- Total Time
- 15 minutes
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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 ½ to 2 ounces dulse flakes, for coating
1 egg, beaten
¼ cup olive oil
Sprigs of chervil for garnishing
Nutritional analysis per serving (4 servings)
25 grams carbs; 171 milligrams cholesterol; 570 calories; 16 grams monosaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 35 grams fat; 1 gram fiber; 525 milligrams sodium; 38 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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.
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