Salmon and Shrimp Roulade cooked Sous Vide
2010-01-17
Chris Shenton

Started with about 8 ounces skin-on salmon filet and 9 ounces frozen
shrimp in shells. After skinning and shelling, left with 7 ounces
each.

7	ounce	Skinned Salmon Filet
7	ounce	Peeled Shrimp
3	Tbs	Soy Sauce
1/2	whole	Shallot, minced fine
1	pinch	Sugar

Salmon filet was about 2.5 inches wide. Butterfly it to make it about
5 inches wide. Cover top and bottom with cling film and pound to
flatten, spread, and make a fairly even thickness.  Be careful not to
destroy the texture and break it up too much. Remove film.  Trim any
ragged ends and add to shrimp. Dust with Sugar.

Whiz Shrimp, Salmon trimmings, Soy sauce in a food processor until it
comes together into a paste-like consistency.

Carefully smear Shrimp paste onto Salmon, trying to spread evenly.
Place on a sheet of cling film and roll up cigar-style to create a
spiral of salmon and shrimp.  Place on a sheet of cling film, aligning
long dimensions.  Roll tightly, twisting ends.  

Place in vacuum bag and seal.  Cook in a sous vide bath at 130F for 30
minutes.


The salmon came out done but not at all dried out. Some people cook it
as low as 115F.  The shrimp was set but not rubbery.

The soy overwhelmed. Next time, brine the salmon, skip the soy. T

The shrimp dominated the texture: next time reduce to about 1/2 the
quantity of Salmon.

Some chives or other colors with compatible flavors would help liven
the visual appeal.