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.