Preparation time: 15 min
Cooking time: 45 min
Wear: 4 people
800 gr fresh wild coho salmon fillet without skin
150 gr prosciutto or pancetta
300g frozen spinach or 500g fresh
1/2 chopped onion
2 garlic cloves, chopped
60 gr of mozzarella or cheese of your choice
10 gr unsalted butter
Salt and pepper
- Fry the onion and garlic in olive oil and butter then add the spinach and cook for 2 to 3 minutes season and put in the fridge to cool.
- Cut the salmon fillet along the butterfly way and place the prosciutto on all the salmon then spread the mixture of spinach, onions and garlic, roll it, string and, cover with cheese.
- Bake 40 to 45 minutes at 350F, serve hot with the sea risotto or your favorite garnish.
Can be prepared the day before. Ask your master fishmonger to cut the fillet into a butterfly.