Ingredients (4 servings):
- 3 arugula beam
- 2 cloves of garlic
- 60 g toasted pine nuts
- ½ bundle of thyme
- 50 g parmesan (piece of)
- 3 tbsp breadcrumbs
- 2 salmon fillets without skin (400 g)
- 5 tablespoons sugar
- 150 ml of dry white wine
1. Prepare arugula. Peel the garlic. Separately, chop the garlic, arugula, pine nuts and thyme. All chopped ingredients (except the thyme) mixed with breadcrumbs. Season with salt and freshly ground black pepper.
2. Salmon fillet cut crosswise in half, salt and pepper. On each of 4 slices obtained put cooked stuffing. Fillet roll into rolls and tie cooking thread. Rolls out onto a greased baking tray. Bake for 15 minutes at 160C.
3. Milled thyme mixed with sugar, pour the wine. Sauce bring to a boil and cook over high heat for 5 minutes. Fish rolls arrange on plates and garnish with greens. Sauce submitted separately. For garnish you can boil rice.
Aromatic herbs thyme perfectcombined with the taste of the fish. In dried form thyme are added to the batter when frying fish, and in the preparation of fish cakes mixed minced you. Before using for rolls of fish fillets should be sure to check for bones. If necessary, small bones are removed with tweezers, pregnuv piece of fish over the edge of the pan.