Late Chef and culinary innovator, Patrick Clark, had a penchant for teaching and sharing his ideas with fellow chefs, employees and his culinary students. It is in this spirit of sharing that we give you our take on Patrick Clark’s recipe for Salmon Roulade with Leeks and Gazpacho Sauce. Live Fit Magazine writer, Chuck Douros, made this version of Chef Clark’s roulade recipe and served it to his family and friends on Thanksgiving.
What is it?
The visually stunning coin-shaped appetizer is served chilled with a clean, light gazpacho sauce. While recipes usually don’t have hard-and-fast rules, this one does. It is absolutely essential to use only fresh ingredients. Ignore this one rule and you’ll be disappointed. The light “breathiness” of the gazpacho sauce relies on fresh cucumbers and ripened tomatoes. To prepare the salmon, you’ll be pounding it, so a firm, fresh fillet is essential. Frozen fish will pulverize and fall apart under the mallet. (more…)