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Crawfish & White Chocolate Stuffed Salmon Roulade

Crawfish & White Chocolate Stuffed Salmon Roulade

Category: Main Courses

Serving Size: 6 as an entrée and 12 as an appetizer.

Crawfish Stuffing


  • 1 pound cooked crawfish tails, rough chop
  • 2 each leeks, white and light green parts only
  • 1/2 pound white chocolate, roughly chopped
  • 3 sprigs fresh thyme, leaves removed and chopped
  • 2 sprigs fresh tarragon, leaves removed and chopped
  • 4 ounces butter
  • Large pinch salt and pepper
  • fresh bread crumbs


Quarter leeks lengthwise and soak in cold water to remove dirt. Remove leeks from the water and pour out the water. Repeat this procedure.

Place cut leeks into a colander and drain.

Place butter in a pan and heat over a medium flame. When butter is melted, add the leeks and stir. Cook until wilted but not brown. Add the white chocolate and turn down heat. Stir until chocolate is melted. To the pan, add the crawfish, herbs, salt, and pepper.

Remove from the heat and stir in the bread crumbs. Refrigerate.

Yields about 2 quarts

Salmon Roulade


  • 1 side of salmon (about 1 1/2 lbs), skin and pin bones removed
  • crawfish and white chocolate stuffing, cold


Bisect the salmon lengthwise, cutting down the seam in the middle of the fillet. Using a sharp knife, butterfly the two halves using a clam shell cut: Cutting lengthwise down the side, keeping the top and bottom sections connected on one side.

Cover the workspace with plastic wrap and place one piece of the salmon on top. Cover with another layer of wrap. Using a meat mallad, rolling pin, or the bottom of a sauté pan, lightly pound the salmon thinner. Repeat this step with the other salmon piece.
Spread out a cylinder of stuffing over the center of the salmon. A piping bag without a tip makes this easy to do. Roll the salmon from one side to the other, covering the stuffing and creating a long tube of salmon. Wrap this with plastic wrap and twist the open sides of the wrap, until it is tight around the fish. Refrigerate and repeat with the other piece of salmon. This should make approximately three pounds.

When ready to cook, slice the salmon into rounds about one inch thick. Place the rounds on a buttered baking dish. Season with salt and pepper. Bake in a preheated 325 degree oven for 8-10 minutes. Serve one round for an appetizer and two for an entrée. Serve over wilted spinach and with a vanilla butter sauce. Topping with salmon roe is a great option.

Vanilla Bean Beurre Blanc


  • 1/2 cup white wine
  • 1 sprig fresh thyme
  • 1/2 teaspoon black peppercorns
  • 1 pound butter, cubed
  • 1/2 vanilla bean
  • pinch of salt


To a small sauce pot add the wine, thyme, peppercorns. Set over medium heat and gently reduce until only a small amount of liquid remains. Remove from heat and add butter a few cubes at a time and whisk until melted. Scrape the inside of the vanilla bean into the sauce and whisk. Taste and add salt if needed. Strain the sauce and keep warm until ready to serve.

Cooking Measurements

1 cup = 250 ml = 16 Tablespoons

1/2 cup = 125 ml = 8 Tablespoons

1/3 cup = 83 ml = 5.3 Tablespoons

1/4 cup = 62 ml = 4 Tablespoons

1 Pinch = 1/8 Teaspoon

" Ralph Brennan honored with Ella Brennan Lifetime Achievement Award "

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