For the sauce, add the fish stock and creme fraiche and boil till half its volume.
On a flat board, spread out a big piece of plastic foil and put on the sliced bacon as a big sheet, with the slices slightly overlapping.
Cut the salmon and cod in thin slices and add a layer of both on top of the bacon.
Roll up tightly (with the plastic only on the outside) and leave in the freezer for at least 2 hours.
Cut the roll into 3-4 centimetre thick slices and remove the plastic foil. Fry in hot butter for a nice brown colour and into cook-through in the oven, 5-10 minutes at about 170oC (Can also leave them into the skillet till there done).
Reheat the sauce, whip up with a bit of butter (use a bit of binder to thicken the sauce if needed). Bring up to taste with salt and pepper.
Serving
Suggestions
Serve with wild rice and haricot verte and a beautiful red wine of course!
Originally Submitted
2/2/2009
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