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Cooking on the Wild Side with Kirt Martin

Salmon Roulades with Shrimp Corn Bread Stuffing, served on Fire Roasted Red Bell Pepper Cream Sauce

Posted on: October 10, 2007

Shrimp Corn Bread Stuffing
1 cup chicken stock; concentrated
1/2 cup butter
1/4 cup celery; finely chopped
1/4 cup onion; finely chopped
1 tablespoon garlic; minced
1/8 cup parsley; chopped
1 tablespoon red bell pepper; finely chopped
1 tablespoon black olives; chopped pinch summer savory; chopped
2 cups corn bread; crumbled
1/2 cup wheat bread; 1/4 in. dice
1/2 cup cooked shrimp chopped; optional
1/8 cup green onion; sliced
1/8 tsp pepper; fresh ground
4 each salmon fillets; 1/4 in. slice
1/4 cup butter; melted

Shrimp Corn Bread Stuffing; In a sauce pan add chicken stock, 1/8 cup. butter, celery, onion, garlic, cook until the vegetables are translucent.

In a mixing bowl fold together, the cooked vegetables, parsley, chopped red bell pepper, black olives, green onion, pepper, summer savory, parsley, corn bread, wheat bread and shrimp.
Place a layer of stuffing on the sturgeon fillets, press down and roll up, pin with a tooth pick. Stand the fillets on end and brush with butter. Bake at 400 F. for 15 minutes and serve with roasted red pepper sauce. Top with lemon Beurre blanc.

Fire Roasted Red Bell Pepper Cream
1 1/2 cup roasted red bell pepper; skinned chopped
1 tablespoon shallot; chopped
1/2 cup white wine
1 tablespoon sugar
1 cup heavy cream salt and pepper; to taste Beurre blanc; see recipe

Fire Roasted Red Bell Pepper Sauce; Grill red bell peppers until charred on the out side and place in a plastic bag to steam. When cool enough to handle scrape off the charred skin and course chop. In a covered sauce pan, add the chopped red pepper, shallot, and white wine, cook until the peppers are done about 15 minutes and process until smooth. This will make a red pepper sauce base, not all of the will be needed in this recipe. In a
saute pan add the 1 cup of heavy cream and 3 tablespoons red pepper sauce base. Adjust the taste with salt and pepper.

Any firm textured fish will work in the recipe, although we have used bass, salmon, trout and walleye.

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About Kirt Martin

Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.

Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.

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