Involtini di salmone
Armando Percuoco
Involtini di salmone
Serves 6
Ingredients
6 bunches of English spinach, stems removed
1.5 tablespoons unsalted butter
3 cloves garlic, chopped
12 slices fresh salmon, about 5mm thick
7 tablespoons olive oil
10 green spring onions, finely sliced
300ml dry white wine
15 roma tomatoes
6 basil leaves
Method
Boil spinach for 5 minutes, drain and chop.
Melt butter in a frying pan over a low heat, add garlic, then stir in spinach.
Divide mixture in 12 parts.
Lay salmon slices flat and place a dollop of spinach mixture in the middle of each.
Roll slices up and secure each one with a toothpick.
Place oil and onions in a frying pan over medium high heat and fry until onions are soft, about 3 minutes.
Add rolled salmon and toss over high heat to seal the surface.
Add wine and simmer until it evaporates. Add tomatoes and simmer for 6 minutes.
Remove toothpick and serve sprinkled with basil
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