Sole Rolls with Ikarimi Salmon and Leaf Spinach on Melted

Pasta dishes are always a good idea!

Prepare sole fillets: Cover the work board with plastic wrap, this will prevent the small scales from sticking to the board. Hold the sole with the tail in boiling water for 2 seconds. Place the sole on the board and pull it off from the tail to the head with a little jerk. Turn the sole to the other side and do the same on the other side. Using fish scissors, cut off the fin seam and the head all around. Under running water, rinse out the remaining insides. Later remove the cling film. Fillet the sole. Of course, it is easier to fillet the sole by the fishmonger. However, you then pack the carcass for the stock.

Sole rolls: Plate the fillets. To do this, place the fillets individually in a freezer bag and gently flatten them with a saucepan. Then place the fillets skin side up on a board, season with salt and season with pepper. Top with slices of fresh Ikarimi salmon fillet about 0.5 cm thick, then place the blanched spinach leaves on top. Carefully roll up and secure with spaghetti. In a shallow saucepan, heat the fish stock with the vegetables and add the rolls, close the saucepan. Poach for about 4-5 minutes at low temperature. To serve, remove the spaghetti and cut in half with a sharp kitchen knife.

Tomato vegetables: The parade

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