Sole Rolls with Ikarimi Salmon and Spinach Leaves – *

Pasta dishes are always a good idea!

(*) Sole rolls with Ikarimi salmon and spinach leaves on melted tomatoes and green ribbon noodles Prepare sole fillets: Cover the work board with plastic wrap, this will prevent the small scales from sticking to the board. Hold the tail part of the sole in boiling water for two seconds: This will allow you to peel the skin off the tail graces. Then pull the skin off from the tail towards the head: it’s quite easy, but it does require force! Turn the sole to the other side and do the same on the other side. With a pair of fish scissors cut off all around the fin seam and the head.

Rinse out the remaining innards under running water. Now remove the cling film and fillet the sole.

Of course, it is easier to have the sole filleted by the fishmonger. But then pack the carcass for the stock! For the sole rolls: Plate the fillets a little bit. To do this, place the fillets individually in a freezer bag and gently flatten them with a saucepan. Later, place the fillets skin side up (important!) on a board, season with salt and season with pepper. Top with slices of fresh Ikarimi salmon fillet about five mm thick, then place the blanched spinach leaves on top. Carefully roll up and tie with spagat not too tight.

In a shallow saucepan, heat the fish stock with the vegetables.

Related Recipes:

Sole Rolls with Ikarimi Salmon and Leaf Spinach on MeltedPasta dishes are always a good idea! Prepare sole fillets: Cover the work board with plastic wrap, this will... Stuffed Sole with Lobster and TrufflesWash the sole, dab dry with kitchen paper and dip the tail very briefly in hot water to help remove the skin... Sole Rolls in Cream SauceRinse sole fillets under running water, dry with kitchen paper, sprinkle with juice of one lemon. Place... Sole Skewer on Leaf Spinach with Lemon SauceRemove the stems from the spinach, rinse, drain. Flatten the garlic clove with the ball of your hand, sauté... Panachee of Noble Fish with Vogerlsalat and Balsamic Vinegar DressingPreparation of the fish: Fillet the fish, cut the tranny parts of the salmon into small pieces. Remove the... Sole Rolls with Shrimps, Saffron Sauce, Vegetable JulRoll the scampi into the sole fillets and close with wooden sticks. Important: Roll the side of the filet that... Salmon Braised in Whipped Cream on Spinach LeavesSalmon: Heat the olive oil in a frying pan. Sauté the shallots, garlic and lemongrass cut into coarse pieces... Baked Calf’s Head with Potato Salad and Pumpkin Seed OilFor the baked calf’s head with potato salad and pumpkin seed oil, clean the calf’s head and soak... Romanian Cabbage RollsFor Romanian cabbage rolls, first prepare the sauerkraut Romanian style: Remove the stem from a head of white... Spring Rolls with Salmon & SpinachClean spinach, rinse thoroughly and dry. Peel and finely dice the shallots and garlic. 2. rinse salmon fillet...