Salmon Tartare Coronets

Step 4 Cook and roll coronets

Put the Silpat on a baking sheet, and transfer to your preheated 400F oven. Cook for 4-6 minutes, until the batter is just set and you can see the batter ripple a bit. They'll start sliding around on little melted-butter trails if your baking sheet isn't entirely flat, but this is easily fixable.

Pull the sheet out and sit it on the open oven door to keep warm while you work. Hold the top of your paper mold with your off hand, and use a tool to manipulate the coronet with your dominant hand. Be careful- the coronet is hot and greasy; you REALLY don't want to touch it directly. Roll the coronet around the mold as tightly as you can, and finish with the seam side down. Roll the other coronets and place them up against each other to prevent unrolling.

Pop the sheet of rolled coronets back into the oven for 3-4 minutes to set the seams and let them color up a bit. The French Laundry seems to make coronets that are entirely golden-brown, but I took mine out earlier for fear of burning. This worked just fine.

Let the coronets cool/solidify on paper towels for a few minutes before removing the paper forms.