This grandiose appetizer is sure to attract the attention of guests and disappear from the festive table one of the first.
large salmon fillets, 450 g each – 2 pcs.
flounder fillet – 350 g
fresh frozen green peas – 300 g
fresh white bread without crust – 250 g
milk – 100 ml
egg white – 1 pc.
carrots – 1 pc.
parsley sprigs – 2 pcs.
a pinch of nutmeg
1. Peel and boil the carrots in boiling salted water for 10 minutes. Allow to cool and cut into pea-sized cubes. In a separate saucepan boil green peas in boiling water 6 minutes. Discard in a colander. Wash the parsley, dry and disassemble into leaves. Chop them finely.
2. Soak the bread in milk. Grind the flounder fillet with a blender in puree. Add soaked and lightly squeezed bread, egg white, nutmeg, salt and pepper. Stir until smooth. Add carrots, green peas and parsley. Stir gently again, refrigerate.
3. Cut a longitudinal piece about 3 cm wide from the thickened part of one fillet so that the back and belly are the same thickness.
4. On the second fillet, make a deep longitudinal incision on the thickened part to the right and left, not reaching the edge of 1.5 cm. As a result, you should get three pieces – one large, the second smaller and the third in the form of a thick bar.
5. Place half of the prepared filling in the center of a large piece, leaving 5 cm free on each side. Place a bar on the filling.
6. Spread the remaining filling on top, cover with a smaller piece of fish. Lift the free edges of the bottom fillet and secure them with wooden toothpicks. Grease the roll with butter, wrap in foil and place in an oven preheated to 200°C for 35 minutes. Allow to cool to room temperature, then transfer to the fridge. Before serving, remove the foil, remove the toothpicks and cut the roll into portions.