Salad with sole and salmon

Fisch & Meeresfrüchte -

Salad with sole and salmon

Ingredients

• 8 sole fillets, 450 g each
• 8 thin slices
fresh salmon
• 8 large spinach leaves
• 1-2 egg whites
• 400 g mesclun salad
(Mixture of
various leaf salads)
• 24 small cherry tomatoes
on a stick
• 10 black olives
• 1 bowl of basil cress
(alternatively the small leaves
from a basil plant)
• 25 ml sherry vinegar
• 25 ml lemon juice,
freshly squeezed
• 125 ml grape seed oil
• 3 tbsp walnut oil
• ½ tbsp shallots, finely chopped
• 1 tbsp maple syrup


preparation

Place the sole fillets between cling film and gently flatten them using a saucepan or similar. Blanch the spinach leaves in boiling water for a few seconds and allow to cool in ice water, then place on a cloth and dab dry. Coat the fish fillets thinly with egg white. Cover ¾ of the thick to the thin part of the fillets with spinach leaves - the last ¼ remains uncovered. Also coat the spinach layer thinly with egg white and cover with the thin salmon slices - again leave the last ¼ uncovered. Now roll up the fillets from the thick to the thin side and secure each one with toothpicks.

Prepare a grill with a lid for direct grilling and heat it to 200 °C, preferably using a cast iron grill. Grill the small tomatoes, stems and all, over high heat until they have taken on a nice colour. Remove from the grill and season with salt, pepper and a little olive oil.

Grill the sole rolls directly for about 5-6 minutes until the core temperature reaches about 47 °C. Allow to rest for 3 minutes.
Mix the vinegar, lemon juice, oils, shallots, olives and maple syrup to make a dressing, season with salt and pepper and mix with the mesclun salad. Distribute on the plates and top with the tomatoes, sprinkle with the basil cress. Cut the sole rolls and place on the prepared salads. Serve immediately.

FIRE&FOOD Issue 1-2018


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