Fresh raw salmon is marinated in fennel, leeks, carrots, salt, sugar and

pepper overnight to develop a sweet, spicy and zesty flavor then cut into

long pieces, and rolled with sautéed mushrooms and leeks to produce a

fabulous and elegant canapé. The fennel marinate subtly pickles the fish

giving it fragrant flavor and harder texture, while holding its characteristic

silky softness and melt-in-your-tongue quality. Marinated salmon ballotin

makes an attractive and delicious hors d’oeuvres for fancy cocktail

companies and graceful entrees for formal dinners. Paired with an

exquisite bottle of

Chablis, rolled

salmon is pure luxury

in the mouth.

Information on cooking

sander french fish.

Ballotin is a French

term that roughly

interprets to “small

package of goods.” It

normally refers to a

cosmetic cardboard

box for the promotion

chocolate candies,

thought to be a

romantic present or thoughtful gift. In this gourmet dish, button mushrooms

and leeks are wrapped in salmon to make a roll a la ballotin. This recipe is

also similar to sushi rolls as the salmon is eaten raw, only it utilizes European

spices and ingredients instead of Asian or Japanese. Like the ballotin, this

salmon recipe is as lovely as a wrapped gift.

Fennel has a very strong anise-like flavor and intensely invigorating aroma.

Crunchy and more or less sweet, this aromatic plant especially

complements most kinds of fish and is also used for therapeutic uses. It is a

popular ingredient in Italian and Mediterranean cooking, eaten as a

vegetable or used as an aromatic herb. The stalks, bulb, leaves, and

seeds of fennel are all edible. In this recipe, new fennel leaves and bulbs,

as well as dried fennel, are used to marinate the fish. Closely associated to

dill, parsley, carrots, and coriander, fennel shares many features with these

ingredients and complement them very well.

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