Smoked Mackerel Roulade Recipe
If an omelette sounds fussy, then a roulade sounds downright insane for a weekend meal. Never mind the herbed mayonnaise and whatever a sauce called Gribiche might be. But we ran into Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia on the last day of the recent Atlanta Food and Wine festival as he was putting this dish together and he made believers of us. Sauce gribiche for everyone!
This roulade is simply a rolled omelette. It's baked off in a sheet pan, then spread with the herbed mayonnaise mixture and rolled up like a jelly roll. Pretty easy but very impressive looking. Perhaps best of all it is served cold, so there is no last minute fussing, you can prepare in advance and then dazzle your guests with your culinary prowess. Serve this with Dan's Father's Pisco Sour or the Tomato Water Bloody Mary from Cathal's business partner Todd Thrasher, sommelier at Restaurant Eve and master of mixology of PX.
Smoked Mackerel Roulade Recipe
Ingredients
- 5 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 4 large eggs
- 1/2 teaspoon salt
- 3 tablespoons chives
- 3 ounces smoked Mackerel
- 1 cup homemade mayonnaise
- 1 egg
- 1/2 teaspoon dry mustard
- salt to taste
- 2 tablespoons lemon juice
- 3/4 cup canola oil
- 1/2 cup cream cheese
- 4 tablespoons scallions
- 1 tablespoon dill
- 2 teaspoons lemon juice
- 4 hard-cooked eggs
- 2 hard-cooked egg yolks
- 1/2 tablespoon Dijon mustard
- salt to taste
- 1/2 tablespoon lemon juice
- 1 cup canola
- 1 bunch fresh chervil
- 1/2 bunch fresh tarragon
- 1/4 cup capers
- 1/2 cup cornichons