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Salmon kadaif with little vegetable rolls
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Course
Starters
Alaska Product
Alaska Wild Salmon
Servings
2
Ingredients
For the kadaif:
720
g
skinned and boned Alaska wild salmon
salt flakes to taste
black peppercorns to taste
160
g
kadaif pastry
80
g
clarified butter
For the vegetable rolls:
2
aubergine
2
handful spinach
2
onion
2
clove
of garlic
2
courgette
2
carrot
8
sheets of phyllo pastry
80
clarified butter
various purees
to taste
oil to taste
Instructions
For the kadaif:
Season the salmon with salt and pepper and wrap it in the kadaif pastry sheets.
Spread with butter and put into the oven at 170º until cooked as desired (it should be lightly pink in the middle).
Reserve.
For the little vegetable rolls:
Cut the vegetables into julienne and sauter them in the oil by turns.
Reserve.
Open the sheets of phyllo pastry, arrange the vegetables carefully in them and roll up.
Spread the rolls with butter and bake in the oven until golden (approximately 10 minutes).