-
1
Preheat the oven to 425 degrees F.
-
2
Place the veal and tomato paste into a deep, oven-proof stock pot.
-
3
Drizzle with 1/4 cup of olive oil and season with salt and pepper.
-
4
Place in the oven to roast for 30 minutes.
-
5
Add the rutabaga, carrots, celery, onion, and 3 sprigs of the thyme to the pan.
-
6
Continue to roast for 20 minutes.
-
7
Remove from the oven and place over a medium flame.
-
8
Pour in the wine and enough water to cover by 3 inches.
-
9
Let simmer for 1 1/2 hours, skim any impurities that rise to the surface.
-
10
When reduced by half, remove and strain through a fine sieve.
-
11
Discard the solids and keep the sauce warm.
-
12
Season with salt and freshly ground pepper to taste.
-
13
Meanwhile, heat the butter and 1/4 cup of the olive oil together in a large saute pan over a low flame.
-
14
Add the leeks and 2 sprigs thyme to the pan and let soften for 5 minutes.
-
15
Add the cream to the leeks and continue to cook until thick, about 10 more minutes.
-
16
Stir occasionally.
-
17
Season with salt and pepper and set aside to cool.
-
18
Use a sharp knife to split the fish open like a book, making a slice in the salmon fillet lengthwise from collar to tail about halfway between the skin and the bottom, being careful not to slice completely through the opposite side.
-
19
Open the salmon like a book with the skin side down on the cutting board.
-
20
Season the inside and outside of the fish with sea salt and freshly ground black pepper and begin stuffing the salmon.
-
21
Spread the leek mixture evenly over the fish.
-
22
Then begin rolling the flesh side in towards the skin side like a jellyroll.
-
23
The salmon should roll up until the skin covers the outside of the fish again.
-
24
Secure with kitchen string in several places and coat the skin with extra virgin olive oil.
-
25
Drizzle the remaining olive oil into a large roasting pan and heat over a medium-high flame.
-
26
Place the salmon in the pan and sear the skin until crispy on all sides, rolling several times in the pan.
-
27
Carefully place the roasting pan in the oven and roast for five minutes.
-
28
Slice into 2-inch pinwheels.
-
29
While the fish is roasting, start the mushrooms.
-
30
Pour the remaining olive oil into a large saute pan over a medium flame.
-
31
Add the shallots, remaining sprig of thyme, and mushrooms.
-
32
Let the mushrooms cook for 10 minutes, until they release their moisture.
-
33
Stir often and let the moisture evaporate.
-
34
Add 3/4 cup of the sauce.
-
35
Let simmer until the mushrooms absorb the sauce and then season with salt and pepper.
-
36
Serve the mushrooms with a pinwheel of salmon and additional sauce.
