Chef Lucais Syme’s Baked Salmon Rotolo

  • Duration:
  • Intended for: 2
  • Difficulty level: Moderate
  • Prepares in: 6 steps
  • Comments: 0
  • Ingredients: 6
Published 1 recipe

Lucais is the executive chef and owner of Yaletown’s La Pentola della Quercia. He is also co-owner of Cinara (also located in Vancouver) with his…

View profile

Recipe Rating:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
  • Wild Sockeye, Coho or King salmon fillets2 1-12 inches long, skinless (ask your seafood seller/fishmonger to do this for you, or you can follow the instructions below)
  • Lemon zest1
  • The following herbs, chopped: tarragon, chives, basil, flat Italian parsley2 Tbsp each
  • Chopped rosemary, thyme, and mint1 Tbsp each
  • Heavy cream1/2 cup
  • Salt and pepperolive oil
6 Steps to complete

1. Prepare the farce

2. Spread the farce

3. Bagel sandwich

4. Wrap in tinfoil

5. Bake

6. Rest and Serve

Recipe Description

A Northern Italian stuffed salmon ‘roast’ that rolls out the flavour.

This “rotolo” is a rolled salmon dish that uses a novel kind of stuffing: a ‘farce.’ Weird word, but in this case it means combining pureed raw salmon with heavy cream and herbs. So, yes, you’re stuffing the salmon with some more salmon, after it has been transformed into a thick, herbed whip. Trust us, it’s delicious.

The salmon ends up like a roast, sliced into 1-inch thick rounds, and presents beautifully on the plate.

What makes this dish is the fresh herbs. It calls for seven different kinds, from chives to rosemary to tarragon. This can be a lot to shell out for at the grocery store, but we recommend springing for it—and as a frugal and resourceful chef you can turn left-over herbs into foil-wrapped herb butter “logs” and refrigerate or freeze for later use with salmon dishes, burgers, corn on the cob, savoury muffins, etc.

You can of course substitute some dried herbs in reduced portions, but the dish won’t quite announce itself the same way.

The real surprise in this dish is the fresh tarragon. When cooked in the cream-based farce it imparts a striking, unusual flavour that was somehow reminiscent of Indian cuisine— almost a hint of coconut.

This recipe comes to us as a generous exclusive from Chef Lucais Syme of Vancouver’s acclaimed La Quercia restaurant, which specializes in unique takes on Northern Italian cuisine.

Did you know that a typical salmon farm generates as much nitrogen as 20,000 humans, as much phosphorous as 25,000 humans, and an amount of feces equivalent to a town of 65,000 people? Click here to lean more!

Comments and Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

©2014 Wild Salmon Recipes. All Rights Reserved. Empowered by Agentic