2013-12-02

Crispy rolls with salmon and vegetables

Crispy rolls with salmon and vegetables
Author:
Category
Bakery
Ingredients
  • 600 g salmon back
  • 300 g leek (white part)
  • 400 g cherry tomatoes
  • 4 sheets of phyllo dough
  • 2-3 handfuls of fresh spinach (100 g)
  •  100 g of any cheese (maasdam, parmesan, gouda)
  • 70 g melted butter
  • 1 chili pepper (optional)
  • 3-5 art. l. balsamic vinegar
  • 5 st. l. olive oil
  • Salt
  • Pepper
A very winter dish both in mood and in the selection of ingredients. Here, instead of fresh, you can use frozen spinach, it cooks quickly and retains its taste. The cheese layer in the roll perfectly replaces the full-fledged sauce, without disturbing the balance of crispy dough and tender fish. And the purchased filo dough is convenient because it does not need to be kneaded and rolled out, while the feeling of the roll remains absolutely homemade.

Recipe for crispy rolls with salmon and vegetables


1

Cut the back of the salmon in half lengthwise. Remove the backbone and any small bones (save the backbone and head for soup). Wash spinach and pat dry. Finely grate the cheese. Chili pepper (if using) free from seeds and finely chop.

2

Brush two sheets of phyllo dough with butter and place on top of each other. Put half of the washed and dried spinach and half of the grated cheese on them. Lay one piece of salmon on top. Salt, pepper. Wrap the dough in a roll and brush with melted butter with a brush. Prepare the second fish roll in the same way.

3

Wash the vegetables, cut the leek into rings. Line a baking sheet with parchment, put all the vegetables on it, along with the leeks and chili peppers, pour over the balsamic, olive oil and mix. Lay the rolls on the vegetables and bake in an oven preheated to 210 ° C for 18-20 minutes. Rolls should be baked and browned. Serve the cooked fish with vegetables.

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