Preparation time: 15 min
Cooking time: 45 min
Portions: 4 persons
800 gr skinless fresh salmon fillet
150 gr prosciutto or pancetta
300 gr frozen spinach or 500g fresh
1/2 chopped onion
2 chopped garlic cloves
60 gr mozzarella or cheese of your choice
10 gr unsalted butter
Salt and pepper
- Sauté the onion and garlic in the olive oil and butter, then add the spinach and cook for 2 to 3 minutes season and place in the fridge to cool.
- Cut the salmon fillet over the length butterfly way and place the prosciutto over the whole salmon then spread the mixture of spinach, onions and garlic, roll it up, string and, cover with cheese.
- Bake 40 to 45 minutes to 350F, serve hot with La Mer risotto or your favorite filling.
Can be prepared the day before. Replace step 1 with our seaweed pesto. Ask your master fish farmer to cut the net into a butterfly.