Festive roll salmon

Festive roll salmon
Cooking time
90 mins
Hard recipes
10 people

Festive roll salmon.

This dish is perfect for the holiday table. Total cooking time – 1 hour 30 minutes, but you’ll have a very nice roll of salmon, have it be a pleasure. It is not an easy dish to prepare, but unusual, original and very festive.


Festive roll salmon


  • 900 g Salmon fillet
  • 350 g Plaice fillet
  • 300 g Green peas
  • 250 g White bread
  • 100 ml Milk
  • 1 Protein
  • 1 Garlic
  • 2 Parsley
  • 1 Nutmeg
  • 1 ml Olive oil
  • 1 pinch Salt
  • 1 Ground black pepper


  1. Carrot peel and boil in salted water 10 minutes. Allow to cool and cut into cubes the size of a pea. In a separate pan, boil in boiling water, green peas, 6 min. Discard in a colander. Parsley wash, dry and disassembled into leaves. Finely chop them.
  2. Soak bread in milk. Fillet of turbot grind in blender puree. Add soaked bread and lightly pressed, white, nutmeg, salt and pepper. Mix until uniform. Put carrots, peas and parsley. Once again, stir gently, put in the refrigerator.
  3. Cut with a thickened part of one piece of fillet longitudinal width of about 3 cm so that the back and belly get the same thickness.
  4. On the second fillet made on the thicker portion of the right and left a deep longitudinal cut before reaching the edge of 1.5 cm. Expand this part, as shown in the photo. As a result, it should have three pieces – one large, the other smaller and a third in the form of a thick bar.
  5. Put in the center of a large piece of half-cooked stuffing, leaving each side by 5 cm free. Put the stuffing in the bar.
  6. Top distribute the remaining stuffing, cover with a smaller piece of fish. Lift the free edge of the lower fillet and secure with wooden toothpicks. Coat the roll with oil, wrap in foil and bake in a preheated 200 Β° C oven for 35 minutes. Allow to cool to room temperature, then rearranged in a refrigerator. Before serving, remove the foil, remove the toothpicks and cut roll portions.

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