Home » Salmon roll with heart of burrata

Salmon roll with heart of burrata

by Ada Parisi
11005 views 5 min read

A sort of fake sushi: soft fresh salmon rolls with a heart and burrata wrapped in tender leaves of Swiss chard, baked and served with a bread crumble, fleur de sal and pistachios. To prepare it just takes a little’ of patience, but the process is not difficult and the result, I guarantee, it is great. I thought it was a bit risky to fill the salmon burrata, but I wanted to try it and do not regret it: the plate is very balanced, thanks to the flavor slightly ground beet and savory crumble that garnish the salmon remains soft, buttery and burrata cheese melts in your mouth.

Ingredients for 4 people:

  • 4 salmon fillets weight of about 200 grams each
  • 40 grams of sugar beet in large leaves
  • 2 burrate small 15 grams each
  • extra virgin olive oil as required
  • fleur salt as just
  • 30 grams of chopped pistachios
  • 50 grams of grated stale bread coarsely
  • salt and pepper

Preheat oven to 200 degrees ventilated. Clean the chard leaves and blanch for one minute in plenty of salted water, then widen them with his hands and put them to dry on absorbent paper. Remove the skin of the salmon fillets (or let it first remove the fishmonger) and put each fillet between two sheets of parchment paper, then gently beat with a meat mallet until it reaches a thickness of about 5 millimeters. lay the chard leaves on parchment paper to form a 'bed’ on which place the salmon fillet beat. Lightly salt the fish and arrange over half burrata, then roll it up on itself by folding the outer flaps inwards, so as to enclose the burrata nell'involtino and so that the salmon is in turn wrapped by chard. Sprinkle the roll with a little oil and add a few grains of fleur de sal. Put everything in the oven for 10-15 minutes.

While the fish is cooking, put in a pan anti adherent 2 tablespoons of oil and, When it is hot, combine the bread and chopped pistachios and fry everything until the bread becomes golden and crispy. Remove from the oven the salmon rolls and allow to cool for a few minutes before cutting them in two or three rolls. Serve bundles sprinkle the dish with a little oil and crumble bread and pistachios.

THE PAIRING: An aromatic white wine is our match for this recipe. We suggest eagles, Sauvignon Blanc produced by Tenute Ca 'Bolani, belonging to Casa Vinicola Zonin. This wine, which it is a cru of the winery Cervignano del Friuli (Udine), the union of two clones of Sauvignon (one Italian and one French): smells of hawthorn and tropical fruit, the palate is soft and pleasantly savory.

You've already seen these recipes?

10 comments

enrica-go in the kitchen ... August 31, 2013 - 12:07

yummy, a marvel of taste

Reply
Sicilians creative in the kitchen August 31, 2013 - 16:23

hello Enrica, Welcome to blogs. Thanks for your comment. This a very cool flat which, however, must join a wine from the properties degreasers, Having regard to the presence of salmon and burrata… saluti. ADA

Reply
Danja | A Penguin in the kitchen August 30, 2013 - 19:38

Wow, How wonderful! Congratulations are truly spectacular, and who knows what delights!
Hello and have a good weekend :)

Reply
Embroidery shortbread August 30, 2013 - 14:29

A beautiful and inviting recipe assolutaemnte, I love it!!!! See you soon Emanuela.

Reply
Shira August 30, 2013 - 11:56

hello my joy! You already take by the throat with burrata???? but we are crazy! you know how many kilograms I took in Sicily? 3!!!!!! ahhhhhhhhhhhhhhhhhhhhh

Reply
Sicilians creative in the kitchen August 31, 2013 - 16:26

ciaoooo. I am still in Sicily, big problems with the connection to the web. If you have taken in Sicily only three kilograms it went well. So try now that salmon and burrata! See you soon- ADA

Reply
Valentina August 30, 2013 - 10:12

Hi Ada :) Really a lot, very inviting this proposal! :D You are always brilliant, I have to try… then that goodness burrata! :P A hug, Congratulations and good weekend :**

Reply
Sicilians creative in the kitchen August 31, 2013 - 16:27

Valentina, Thank you very much. let me know how it goes with your trial…. I have no doubt that it will be good

Reply
annaferna August 30, 2013 - 08:27

Hi dear
….I know that this salmon here I like it very much! :P
Kiss

Reply
Sicilians creative in the kitchen August 31, 2013 - 16:29

Thank you Anna. Kisses. ADA

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses profiling cookies, including third party, to improve your browsing experience. Ok Read More