Alaskan halibut and Alaskan wild salmon roulade with marsh samphire and keta caviar crème fraîche

Recipe from Frosta

Serves 4                             

Ingredients

320g Alaskan halibut fillets (white halibut)
200g Alaskan salmon fillets
200g marsh samphire (marine alga, also known as glasswort)
200g crème fraîche
50g keta salmon caviar
½ head radicchio
chives
walnut oil
salt and pepper
Sichuan pepper
 

To make

1. Season the crème fraîche with salt and pepper and stir in the finely chopped chives and keta caviar.
   
2. Refrigerate the halibut fillets before placing them between two layers of cling film and flattening them slightly. Season the fillets with salt and Sichuan pepper and lay them next to each other on a sheet of aluminum foil that has been greased with olive oil. Flatten the salmon fillets and lay them on top of the halibut.
   
3. Next, make the roulade by rolling up the fillet pairs using the aluminum foil. Firmly fold the ends of the foil together so that the roll keeps its shape.
   
4. Cook in a bain-marie or steamer at about 140˚C for 20 minutes.
   
5. Remove the foil and slice the roulade into portions. Cut the radicchio into narrow strips, wash the samphire and sweat the vegetables in walnut oil in a pan. Serve the roulade on a plate with the crème fraîche and samphire/raddichio.