Rouleau de Sole et Saumon Fumé


  • 3 sole fillets (12 pieces)
  • 200 grams ( 0.44 lbs) smoked salmon
  • 300 milliliters ( 10.14 0z) of white wine
  • 1 bunch of dill
  • 1 teaspoon of salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons of cream
  • 1 small onion

Sprinkle the tongue fillets with salt, pepper and dill. Add the cut smoked salmon strips and make a roll, fix it with a toothpick. Next, butter a bowl that will go into the oven, sprinkle with finely chopped onions. Place tongue rolls and add wine, cover lightly with aluminum foil. Bake for 15-20 minutes in an oven preheated to 340 degrees. After it comes out of the oven, strain the sauce and put it in a small saucepan, add cream and whisk. Finally, put the sauce on the serving plate first, place the rolls on it, sprinkle with dill and serve.
 

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