How to cook appetizing rolls with sole, fresh salmon and spinach, a recipe that requires prior steam cooking before seasoning with anchovy sauce.
Ingredients for 4 people
For the rolls
- 4 sole -ca. 250 g each
- 100 g of fresh salmon
- 100 g of fresh spinach
For the anchovy sauce
- 300 g of Tuscan bread
- 4 salted anchovies
- 6 tablespoons of extra virgin olive oil
- 2 tablespoons of red wine vinegar
- salt and pepper
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How to prepare sole and salmon rolls
Peel the soles and lightly crush the skinned fillets with a meat mallet.
Cut slices of salmon and place them on top of the sole fillets.
Wash the spinach leaves and remove the stalk, then arrange them over the sole fillets.
Roll the sole fillets and let them rest in the fridge for a few minutes.
Cut the bread into slices of half a centimeter and then make them into chunks, put them in a pan with oil, salt, pepper and the chopped and desalted anchovies; add the olive oil, the vinegar and leave to marinate for a few minutes.
Season the sole rolls with oil, salt and pepper and steam them for 3 minutes.
Sprinkle the rolls with the anchovy sauce and a drizzle of extra virgin olive oil.
