salmon fillet with eggplant rolls

salmon fillet with eggplant rolls

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Ingredients for salmon fillet

• 4 pcs salmon fillet (180g)
• salt, pepper, olive oil
• 100 g dried tomatoes
• 100 g black olives
• 2 egg yolks
• bread flour
• salt, pepper, thyme finely chopped

Season the salmon fillet, fry briefly and remove. Chop tomatoes and olives very finely and mix with the egg yolk and crème frâiche, season with spices and herbs. Add enough bread flour so that there is a slight binding. Spread evenly over the salmon fillets and finish cooking in the oven at 160°C.

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Ingredients: eggplant rolls

• 1-2 eggplants
• salt, pepper, olive oil
• 200 g carrots
• 1 glass of tandoori
• 1 lemon
• chopped parsley

Slice eggplants lengthwise, season and fry in olive oil, drain on paper towels. Boil potatoes in salted water, drain and mash finely with a fork. Mix 1-2 teaspoons of tandoori with lemon peel and juice of half a lemon, season with salt, pepper and parsley. Spread the mixture thinly onto the eggplant slices and roll them in. Place in a greased dish and briefly warm up in the oven before serving.

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