salmon tournedos...

[wolgast]

Not a big fish eater...I can count on one hand what fishes i eat. Ohh wait how many fish dishes i down a year!

But here is a good one! A really fantastic one!

Here we go:

Salmon filé...Wrapped around: cream cheese/roe/crayfish tails/Dill/chive.


Gus with evoo/lemon/prosciutto/salt



Salt baked taters:


In a pan cus i dont wanna mess around with these on the grate.


On the grill indirect:



Gus done waiting for the rest:


Plated:


Served with a roe sauce..A cold one.

Potatoes tasted like taters on sterioids. AWESOME! Fish out of this world. I would be proud to serve this dish to any of you guys!

Thanks for your time! Have a great weekend!

[Duke]

I would be more than happy to eat that excellent plate of food as well! Fantastic!

[glrasmussen]

That looks outstanding! Crayfish tails not available here..Well maybe this summer if baited for.
May I asked what was added to the roe?

Greg

[wolgast]

This roe sauce only includes Mayo/cream fresh/dill/roe/salt/pepper. Could ofc add chopped onion and so on. Whatever makes you happy  (and adding shrimps instead wouldent be a problem)

[Kilted_Griller]

That whole meal looks fantastic!! Well done!

[HankB]

That looks great! When we go fishing, some of the fish have a lot of roe. I need to figure out how to process that. I hate to see that go to waste. (Walleye roe, that is.) The spuds and asparagus look good too. What does the salt to for the potato? I usually cut them in half (at that size) and brush a little oil on them along with a sprinkle of salt and pepper and then just grill them right on the grate.

[wolgast]

Hank: I dont know the science of the saltbaked thingy. All i know is that it works great. It doesent add any saltyness to the taters. But the texture is King....And a really baked flavour. We eat the spuds skin on. Normally i do just like you said,but try this...I bet you will like it.

About how to prep some fresh roe...Im clueless.