Salmon Tournedo Rolled in Bacon with an Olive Crust | Fish and Seafood | DW | 14.08.2008
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Fish and Seafood

Salmon Tournedo Rolled in Bacon with an Olive Crust

The Museum restaurant far removed from downtown Bucharest isn't a place tourists are likely to stumble upon accidentally. But for ten years, "Museum" has definitely been an out-of-the-ordinary place to dine.



160 g salmon filet
2 strips of bacon
black olives, olive oil

onion, rice, white wine, heavy cream, parmesan cheese, chicken broth

Parsley mousse:
Parsley, lemon, olive oil, salt, black pepper


Olive crust:Mix the pitted olives with some olive oil in a blender until they make a thick olive paste.

Salmon filet:
Remove skin and bones from the salmon. Cut strips ca. 160 g each. Roll up the strips, wrap bacon around them, and pin with toothpicks. Brush the upper side with the olive paste. Bake the salmon in an oven preheated to 220 Celsius for 6 or 7 minutes.

Cut the onion into small pieces, fry them in a pan, add the cooked rice, douse with white wine, add the chicken broth, and stew.
When the risotto has the right consistency, add the cream and parmesan cheese.

Parsley mousse:
Blend fresh parsley, ground salt and pepper, olive oil, and lemon juice. Mix until a creamy mousse results.
Place the salmon on the risotto and garnish with parsley mousse.

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