Salmon and Sea Bass Rolls (Involtini di Salmone e Spigola)
Instructions
Place on cutting board the sea bass and pulp, with a large knife, chop finely, turning it into mush.
Finely chopped scallions, midst also washed away.
Mix well in a bowl, the 2 ingredients.
Join a pizzicone of salt and a generous ground pepper.
Squeeze the lemon and stir in all his juice, filtered.
Complete with a spoonful of olive oil and mix well.
Roll out on 8 slices of salmon cutting board.
Spread the mixture prepared on them.
Wrap the slices over filling, forming rolls 8.
Arrange on serving platter or on individual plates.
Complete each roulade with a spoonful of lumpfish eggs and garnish with spring onion, radish slices and parsley.
Ingredients and dosing for 4 persons
- 200 g of bass without waste pulp
- 160 g of smoked salmon
- Red lumpfish eggs
- 1 lemon
- 1/2 shallots
- 1 scallion
- Some of radishes
- Curly parsley
- 1 tablespoon of olive oil
- Minced 1 of peppercorns
- 1 pinch of salt