2) Place the veal and tomato puree into a deep, ovenproof stock pot. Drizzle with 4 tablespoons of the olive oil and season with salt and pepper. Place in the oven and roast for 30 minutes. Add the swedes, carrots, celery, onion and 3 sprigs of thyme to the pot. Continue to roast for 20 minutes.
3) Remove the pot from the oven and place over a medium flame. Pour in the wine and enough water to cover by 7cm. Let simmer for 1 1/2 hours, skimming off any impurities that rise to the surface.
4) When the liquid has reduced by half, remove and strain through a fine sieve. Discard the solids and keep the sauce warm. Season with salt and freshly ground pepper to taste.
5) Meanwhile, heat the butter and 4 tablespoons of the olive oil together in a large sauté pan over a low flame. Add the leeks and 2 sprigs of thyme to the pan and let soften for 5 minutes. Add the cream to the leeks and continue to cook until thick, about 10 more minutes. Stir occasionally. Season with salt and pepper and set aside to cool.
6) Using a sharp knife, make a slice in the salmon fillet lengthwise from collar to tail about halfway between the skin and the bottom, being careful not to slice completely through to the opposite side. Open the salmon like a book, with the skin side down on the cutting board. Season the inside and outside of the fish with sea salt and freshly ground black pepper.
7) To stuff the salmon, spread the leek mixture evenly over the fish. Then begin rolling the flesh side in towards the skin side like a roulade. The salmon should roll up until the skin covers the outside of the fish again. Secure with kitchen string in several places and coat the skin with extra virgin olive oil.
8) Drizzle 4 tablespoons of the olive oil into a large roasting tray and heat over a medium-high flame. Place the salmon in the tray and sear the skin until crispy on all sides, rolling several times in the tray. Carefully place the roasting tray in the oven and roast for five minutes. Slice into 5-cm pinwheels.
9) While the fish is roasting, start the mushrooms. Pour the remaining olive oil into a large sauté pan over a medium flame. Add the shallots, remaining sprig of thyme and mushrooms. Let the mushrooms cook for 10 minutes, until they release their moisture. Stir often and let the moisture evaporate. Add 175ml of the sauce. Simmer until the mushrooms absorb the sauce and then season with salt and pepper.
Serve the mushrooms with a pinwheel of salmon and additional sauce.
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.