Salmon roulade with langoustine and vanilla cream

Ingredients for pasta

• 4 lasagna pasta sheets, ready cooked 
• 6 langoustine, peeled 
• 500g salmon fillet 
• 10g dill 
• 100 ml fresh cream 
• salt and pepper 

Ingredients for the sauce

• 10g Shallots sliced 
• 5g garlic sliced 
• 1 vanilla pod split in two and scraped 
• 100ml with wine 
• 500ml cream
• 50g langoustine shells 
• 10g dill 

Method 

1. Boil the pasta sheets for 5 minutes and cool in iced water. 
2. Put the salmon fillet, cream, salt, pepper and dill in a blender and blend for 1 minute. 
3. Transfer the mix into a piping bag and chill in the fridge in the mean time boil the langoustine for ten seconds and cool, this will help the peeling process. 
4. Peel the langoustine, try to keep the tail whole and set aside reserve the shells for the sauce. 
5. Spread the salmon mix evenly on top of the pasta sheets and roll length wise into a roulade.
6. Place on a tray with baking paper and bake covered for 8 minutes in a pre heated oven at 180 degrees. 
7. Keep warm 

Method for the sauce 

1. In a hot pan add the oil, shallots, garlic, langoustine shells and the vanilla pod and seeds and sweat for 5 minutes on a medium heat. 
2. Add the wine and simmer until evaporated, add the cream and simmer for 4 minutes. Correct the seasoning and strain through a fine sieve, keep warm. 
3. To assemble the plate, cook the langoustine tail in simmering water for three minutes. 
4. Cut the roulade into 3 pieces, plate the roulades standing up put the langoustine on top and pour over the sauce to finish. Garnish with picked dill.