|
|
 |
ROLLED SALMON WITH SWEET HERBS |
|
|
|
Salmon trout flourish in Lake Garda, and the region's fishermen keep local cooks happy by supplying their town markets with the prized fish. |
|
1 1/2 cups drained canned plum tomatoes, preferably San Marzano variety
1 tablespoon chopped fresh basil
2 tablespoons extra virgin olive oil
salt
1 1/2 lb salmon trout fillets
1 1/2 cups fine dried breadcrumbs, seasoned with 2 tablespoons each minced fresh basil, thyme, rosemary and chives
2 tablespoons minced fresh chives
1/2 cup extra virgin olive oil, flavoured with 1tablespoon each minced fresh basil and rosemary, 2 cloves garlic, crushed and salt to taste |
|
To start your Rolled Salmon with Sweet Herbs: |
|
 |
Preheat oven to 375 degrees Fahrenheit. |
|
In a bowl, combine the tomatoes with the basil, 2 tablespoons olive oil and salt to taste, crushing the tomatoes to make a 'fresh' tomato sauce. Set aside. |
|
Slice the trout fillets on the bias to make 12 thin slices of approximately 2 ounces each. |
|
Spread 1/2 cup of the crumb mixture on a work surface. Lay the trout slices on the breadcrumbs to coat the underside. |
|
Season the tops of the slices with salt and sprinkle with the chives. |
|
Sprinkle the remaining I cup crumb mixture over the slices, then roll into cylinders. |
|
Pour half of the flavoured olive oil into a shallow baking dish just large enough
to accommodate the salmon rolls in a single layer without touching. |
|
Place the rolls, seam- side down, in the dish. Drizzle the remaining flavoured olive oil over the top. Then spoon the tomato sauce evenly over the rolls. |
|
Place in the oven and bake until the fish is just opaque at the centre when tested with a knife, 6 to 8 minutes. Remove from the oven and serve immediately on warmed plates |
|
|
Yield: 4 servings |
|
|
|
|
