Recipe By: Capt John "Hairball" Wilson
1 lb salmon steak
2 flour tortillas
¼ cup white wine - fume blanc or sauvignon blanc preferably
½ cup heavy cream or half-and-half
1 tbsp diced fresh dill
Preheat oven to 350.
Remove skin and bones from salmon steak. You should have two halves after removing the center spine. Tightly roll the salmon to resemble a round steak filet (similar to a filet mignon). Cut strips of tortilla to the same width as the salmon. Wrap salmon with strips much like the bacon on a filet mignon. Secure with toothpicks. Place in oven for 15-18 minutes or until fish is firm when pressed. If white fat leaches out the top of the steak, it is done.
Bring wine to a boil over med-high heat. Reduce to ½ and add cream, whisking. Reduce heat to med-low. Simmer for 2-3 minutes and stir in dill. Remove from heat.
Place tournedos of salmon on serving dish and remove toothpicks. Pour on cream sauce and serve immediately..
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