Some cookbooks make better coffee table books than recipe sources. At least in my humble option. Case in point Charlie Trotter’s (1994). It’s a gorgeous book full of mouth-watering photos and complicated recipes with unfamiliar ingredients. Charlie Trotter opened his famed restaurant in Chicago in 1987. It garnered many awards including two stars by the Michelin Guide. The restaurant closed in 2012.
I received this keepsake volume from Maytag after working for them demonstrating their appliances one spring. I found one recipe that intrigued me, and I could actually feel comfortable preparing. With some adjustments, including longer baking time, I reproduced a beautiful plate of roulades (spirals). I love the roulade presentation and plan to work on my own variation (stay tuned for future blogs)!
Salmon Roulade with Anchovies, Ligurian Black Olive Sauce, Red Wine Reduction, and Saffron Oil
4 skinless 4-ounce fillets of salmon, cut lengthwise from a side
1 tablespoon olive oil
1 teaspoon chopped tarragon
1 teaspoon chopped basil
Salt and pepper
12 large spinach leaves, stemmed and blanched*
12 small fillets oil-packed anchovy, rinsed*
12 strands roasted red bell pepper
4 tablespoons Ligurian Black Olive Sauce**
2 tablespoons red wine reduction*
4 teaspoons saffron oil*
4 teaspoons parsley juice*
Rub the salmon strips on all sides with olive oil, then rub on the chopped tarragon and basil, and finally, a little salt and pepper. Roll the salmon strips into medium tight roulades with the former skin side outside and the thicker part of the salmon in the center of the roulade. Put the roulades in a nonstick pan, bake at 350 degrees for 4 to 5 minutes (depending upon size/thickness of the roulades, you may need to bake them much longer; internal temp should be at least 140 degrees), then remove from the pan.
Place a roulade in the center of each plate. Arrange 3 pieces of blanched spinach, 3 anchovies and 3 pieces of bell pepper around the roulade. Drizzle with a little Ligurian Black Olive Sauce, red wine reduction, saffron oil and parsley juice around the edges of the plate.
*Optional ingredients
** Couldn’t find Ligurian black olive paste so substituted prepared 2 tablespoons black olive tapenade with 2 tablespoons chicken stock. Whisk together over low heat until warm. I did decorate the plate with blanched spinach and bell pepper.
connieiscooking 
A lovely plate of delights.