Salmon Stuffed Fish Roulades
|Salmon steaks||1 1⁄2 Ounce (2 Pieces, About 3/4 Pound Each, 1 Inch Thick)|
|Flounder fillets/Sole fillets||4|
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Onion||1 Small, sliced|
|Celery stalk||1 , cut into 3 inch pieces|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Instant bouillon||1⁄2 Teaspoon (Chicken Flavor)|
|Dill weed||1 Teaspoon|
|Lemon juice||1 1⁄2 Teaspoon|
1. Cut each salmon steak lengthwise in half; remove skin and bones. Place 1 salmon half, cut side down, on cutting board; cut piece across grain into 1/4 inch slices. Repeat to slice other halves. Cut each flounder fillet length wise in half, removing all tiny bones and any cartilage. Place fillet halves on work surface; sprinkle with 1/2 teaspoon salt. Cover center of each fillet half with 2 salmon slices; starting from wide end, roll up jelly-roll fashion.
2. In 12-inch skillet over high heat, heat water, wine, peppercorns, onion, celery, and 1/2 tea spoon salt to boiling.
3. Place fish rolls, seam side down, in boiling liquid in skillet; reheat to boiling. Reduce heat to low; cover and simmer 5 to 8 minutes, until fish flakes easily when tested with a fork. With slotted spoon or pancake turner, carefully remove fish rolls to warm platter; keep warm.
4. Strain fish cooking liquid and reserve 1/2 cup. In same skillet over high heat, heat cream, bouillon, and reserved cooking liquid to boiling. Boil 5 minutes or until liquid is reduced by one-third and thickens slightly. Stir in dill and lemon juice. Spoon sauce over fish rolls.