Salmon rolls with safranauce

Ingredients for Salmon rolls with safranauce

Instructions for Salmon rolls with safranauce

To prepare the Salmon rolls with safranauce recipe, please follow these instructions:

Give the savoy cabbage leaves (or chinacilla leaves) a boil in salted water, cool them and place them on top of the salmon slices.

Cut the fish fillet by cutting the fish fillet into smaller pieces and cut it in quarters. Blend fish and onion for a short while in a blender or food processor until the meat is finely chopped. Add corn starch, egg, salt and white pepper, and blend on while the milk is poured in until the consistency is appropriate.

Put the dad as a "sausage" on the salmon slices with savoy cabbage. Roll the salmon slices together about the fishfare, pack them into baking paper and put the packets in a refractory dish. Pour water into the frying pan and cook the dish in a water bath in the oven at 200 degrees for approx. 40 minutes.

Cook the rice according to the instructions on the package. During the sauce, cook the walnuts roughly. Chop the onions well and season them with butter in a thick pot. Add walnuts, crushed saffron, white wine and fish broth and let the sauce boil through. Stir a smoothing of cream and flour and pour the jam into the sauce. Boil the sauce for a few minutes and season with salt and pepper.

Boil the peas according to the instructions on the package. Cut the fish rolls into thick slices of approx. 3 cm, and serve sauce, peas and rice.