Usuba
Sole Roulade with Salmon
Delicate roulade of sole fillet with stuffing, salmon, and nori seaweed. The dish is steamed by boiling and served with a sauce made from mayonnaise and soy sauce. It combines sea fish, smoked salmon, and Asian notes of dill and spices.
- Total
- 60 min
- Standard serving
- 217.7 g
Ingredients
Total 13
Instructions
- 1
Step 1
Slice the salmon and drizzle with lemon juice. Let it marinate.
- 2
Step 2
In hot butter, fry finely chopped garlic. Cut sole fillet into large pieces and pass through a meat grinder.
Combine the garlic with the minced meat, add the bread soaked in water. Salt and pepper to taste, beat the egg. Mix well and pass the meat mixture through a meat grinder once more.
- 3
Step 3
Place foil on a sushi mat, lay a sheet of nori seaweed on top. Spread an even layer of filling, place salmon in the center, sprinkle with chopped dill.
Roll it up using a mat, twist the foil edges.
- 4
Step 4
Bring the water in the pot to a boil. Add the rolls and cook for 10 minutes. Remove from water, cool, remove the foil and cut into portions.
Mix mayonnaise and soy sauce in equal parts. Serve the rolls with this sauce.
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