St. peter's fish roll and salmon trout
Instructions
Clean the threads of San Pietro and trout, eliminating any spines with tweezers, then pareggiatene the edges.
Cut each tenderloin horizontally into thin slices, then flattened those of Saint Peter to make them thin.
The slices of salmon trout are not jokes because they are too delicate.
Place a slice of John Dory on a clean cloth and put some other fish slices, alternating colors, then roll them up with the cloth.
Wrap the roll in towel and let cool in the freezer for at least three hours.
Brush four individual plates with two tablespoons of olive oil and sprinkle them with salt, pepper and lemon juice.
Cut the frozen roll into very thin slices, using the slicer or a very sharp knife, and place them in good order in the food.
Peel the two kinds of salad, wash them, dry them and collect them in a bowl.
Emulsified in a bowl the vinegar, the rest of the oil, salt and a ground pepper, and use the resulting sauce to dress the salad.
Put a little salad on each plate, garnish with salicornia and serve.
Ingredients and dosing for 4 persons
- 200 g of saint peter's fish filet
- 200 g of trout fillet
- Salt
- Pepper
- 1 1/2 of lemon (juice)
- 1 heart of frisee salad
- Some leaves of radicchio
- 1 tablespoon of white wine vinegar
- 5 tablespoons of olive oil
- Few sprigs of salicornia (for garnish)