F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Salmon Trout Tournedos with Red Wine Jus

  • SERVINGS: 4
  • MAKE-AHEAD

The wrapped fillets mimic the shape of the classic beef tenderloin tournedos. When he can find large fillets, chef Charles Dale serves two tournedos to each guest rather than three smaller ones. Like most chefs, he makes his own demiglace, a highly concentrated stock, but prepared demiglace is available at many specialty food stores.

  1. Twelve 4-inch scallion greens
  2. Six 4- to 5-ounce salmon trout fillets
  3. 1/2 unpeeled medium Golden Delicious apple, cored and cut into 12 thin wedges
  4. 6 bacon slices, halved crosswise
  5. 1 2/3 cups dry red wine, preferably Pinot Noir
  6. 3 shallots, coarsely chopped
  7. 1 fresh rosemary sprig
  8. 1 cup chicken stock or canned low-sodium broth
  9. 1/2 cup veal or duck demiglace
  10. 1 1/2 tablespoons unsalted butter
  11. Salt and freshly ground pepper
  12. 1/2 pound fresh oyster mushrooms, stems discarded, caps halved
  13. 1 pound fresh spinach, large stems discarded
  1. In a small saucepan of boiling salted water, blanch the scallion greens for 1 minute. Transfer to a bowl of ice water to cool, then pat dry.
  2. Diagonally cut each salmon trout fillet in half to form 2 triangular pieces. Top each piece with a scallion and an apple wedge. Starting from the thin end of the fillet, roll the trout around the apple and scallion. Wrap a bacon slice around each roll and secure with string.
  3. In a nonreactive saucepan, boil the red wine, shallots and rosemary over high heat until reduced to a thick syrup, about 12 minutes. Add the stock and reduce to 3/4 cup, about 5 minutes. Strain and return to the pan. Add the demiglace and bring to a simmer.
  4. Preheat the oven to 350°. Heat a large nonstick skillet. Season the bundles with salt and pepper and set half of them bacon side down in the skillet. Cook over moderately high heat, turning once, until the bacon is browned, about 3 minutes per side. Transfer to a baking sheet and repeat with the remaining bundles. Discard the strings, cover the tournedos with foil and bake for about 4 minutes, or until the fish is firm.
  5. Wipe out the skillet and melt 1/2 tablespoon of the butter in it. Add the mushrooms, season with salt and pepper and cook over high heat until browned on the bottom, about 4 minutes. Stir, then cook until browned all over, about 2 minutes longer. Transfer to a plate. Add the spinach to the skillet and cook until wilted and the excess liquid is evaporated, 3 to 5 minutes. Season with salt and pepper and add the mushrooms.
  6. To serve, reheat the sauce and whisk in the remaining 1 tablespoon butter. Spoon the spinach and mushrooms onto 4 plates. Set 3 tournedos on each spinach mound and spoon the red wine jus around.
Make Ahead The sauce can stand at room temperature for 6 hours; refrigerate the tournedos.

Suggested Pairing

A Pinot Noir is light enough to serve with fish and fruity enough to balance the salty bacon. Try the Beaulieu Vineyard Carneros Reserve or the Faiveley Mercurey Clos des Myglands.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.