BAKED SALMON ROULADE
(served on a Potato Galette with Tomato Beurre Blanc Sauce)

Salmon fillets, two 1-inch thick cuts, per person
kitchen string
cooking oil
dry white wine
Potato Galette (recipe below)
Julienne carrots, cut 3-inches long, cooked al dente
Pencil thin asparagus, cut 3-inches long, cooked al dente
Tomato Beurre Blanc Sauce (recipe below)
Rosemary sprig for garnish

Cut fillets 1-inch thick. You will need two, 1-inch fillets, per person. Turn the fillet on its side so that the cut sides are facing up and down. One end of the salmon fillet will be thicker than the other end. Coil two salmon fillets together around each other with the smallest ends of each fillet in the center of the coil, making a neat round of the salmon. Use kitchen string to tie around each coiled salmon to keep it in place. These can be prepared ahead of time and refrigerated.

Preheat oven to 375° degrees F. In an ovenproof pan, over medium high heat, saute the salmon rounds in oil for 1 minute, turn the salmon over, add a small amount of dry white wine, then place the ovenproof pan in the oven and bake the salmon for 6 to 7 minutes. Remove from oven and serve atop a Potato Galette (recipe below), and garnish with julienne carrots, pencil asparagus and a sprig of rosemary.

POTATO GALETTES:
Potatoes, peeled and sliced thinly
Butter
Kosher salt and pepper
fresh rosemary, chopped finely

Heat butter In a sauté pan, place peeled potatoes, overlapping them in a 4-inch circle, making about 3 layers. Add salt, pepper and rosemary as you layer them. Saute until tender. Remove from pan and trim the circle to the same size as the salmon roulade.

TOMATO BEURRE BLANC SAUCE:
2 shallots, finely chopped
1/2 cup white vinegar
1 cup butter, softened
2 teaspoons tomato paste

In a saucepan, cook shallots and vinegar slowly over medium-low heat until it is reduced to 1 tablespoon of liquid. Remove pan from heat and whisk in the butter 2 tablespoons at a time. When all the butter is incorporated, add the tomato paste. Keep the sauce warm in a water bath (Bain Marie) until ready to serve.

How to serve:
Place a potato galette in the center of the plate, put the salmon roulade on top of the galette, add the julienne carrots and asparagus. Spoon the sauce around the salmon and top with a sprig of rosemary and serve.