Salmon Rolls

Zucchini (young)3 piecesSalmon (fillet)300 gramsRosemary (fresh)Salt (and black pepper)White wine100 millilitersOlive oil2 tbsp.
For refueling
Tomatoes2 piecesWine vinegar (white)1 tbsp.Olive oil1 tbsp.Salt and pepper)Shallot1 head
  • Cooking time:20 minutes
  • Flow temperature:Hot dish
  • Processing Type:Baking

Zucchini cut lengthwise into thin slices. Blanch for 30–40 seconds in salted water. Throw in a colander, dry. Salmon fillet cut, salt and pepper. Minimize zucchini rolls and salmon. Put in shape, pour with olive oil and wine. Bake for 20 minutes at 2000. Dressing: peel tomatoes, finely chop with onions, salt, pepper, mix with vinegar and oil. Feed the finished rolls.

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