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Salmon Roulade

Fantastic salmon roulade stuffed with rice, with the addition of soft goat cheese and sun-dried tomatoes. Free danie, You have successfully prepare for the most exquisite party or, just for Tuesday, or Monday dinner. Last year I gave a party roulade Communion and I have to say, the guests were delighted. It is necessary to tie the roulade, that it does not fall apart, you can do, This plain cotton twine, silicon ribbons or twine paper. You can wrap a thin roulade, skinny slices of smoked bacon, and only, then a whole string tie. Just wrapped bacon rolls, Italian food is a delicacy and there I took inspiration. Be sure to try, simple, while a gourmet meal, served with delicious broccolis in butter…delicious.

Salmon Roulade
 
Preparation time
Cooking time
Total time
 
Author:
Type of cuisine: Fish and Seafood
Number of servings: 2 – 4
Ingredients
  • 470 g fillet of salmon
  • 40 g of rice “color” ( weight before cooking )
  • pinch of turmeric
  • 2 teaspoon freshly grated lemon zest
  • salt
  • pepper
  • handful of fresh coriander
  • 50 g soft goat cheese
  • 4 dried tomato halves
Sos
  • 1 tablespoon mustard
  • 2 tablespoons of honey
Instructions
  1. Wash salmon, dry with a paper towel
  2. Cut the thickest part of the fillet ( horizontally ) so as to produce “pouch” remember not to cut through to the end
  3. Sprinkle with salt and pepper, Rub lemon peel, so you can leave prepared fillet tightly wrapped in the refrigerator overnight or cook immediately
  4. Cook rice until tender with a little turmeric and salt
  5. Strain
  6. In a bowl, mix honey with mustard
  7. Preheat the oven to temperature 170 st C
  8. Rice season well with salt and feathers, add water kozi and a handful of chopped coriander, mix thoroughly
  9. Spread the flute salmon
  10. The agent put the rice stuffing, firmly kneading ( sticky rice nicely ) Now wrap one side of the salmon, placed on top of dried tomato halves and then cover with another panel on fish, tightly roll
  11. At the bottom of the plant the 2 or 3 strings evenly distributed, tie them on top
  12. Roulade translate into a casserole dish, gently cover with aluminum foil ( not too tightly ) put in the oven
  13. Bake for 20 – 25 minutes, after this time, remove the foil and brush with sauce and roulade part of pique yet 5 – 7 minutes
  14. Serve hot with sauce will work out
  15. Enjoy!
Notes
The proportions are a tiny portion of:)

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