Salmon Roll with Rice and Vegetables

Salmon Roll with Rice and Vegetables

Difficulty: Medium

Prep time: 30 minutes 

Cooking time: 1 hour 

Servings:for 4 persons

Ingredients: 

• a fresh salmon fillet of about 800 g
• g 100 g of original rice 
• 2 large carrots of dry white wine 
• an egg white and 2 yolks 
• a fennel
• 100 g of green beans 
• a shallot 
• 4 cm of fresh ginger 
• 2 dl dry white wine
• an untreated lemon 
• coriander leaves 
• cumin powder 
• chilli powder 
• 2 tablespoons of oil 
• 50 g of butter 
• salt

Preparations:

1. Boil the rice by cooking it for 12 minutes, or see the package for cooking time. Drain it and cool it under cold water. 
2. Clean the fennel, trim the green beans and scrape the carrots. Wash and cut all the vegetables into fine julienne strips. 
3. Heat the oil in a pan with a pinch of chilli pepper and sauté the vegetables for 5 minutes. Salt, turn off and let cool. 
4. Mix the rice with the vegetables and the egg white in a bowl. 
5. Remove the salmon skin and any bones, open it like a book, cutting it along the central line, and place it on a sheet of baking paper. 
6. Heat the oven to 180°. Spread the rice mixture over the fish, make it adhere by pressing it with your hands and roll it all up tightly, using the baking paper to help you. 
7. Wrap the roll in paper, fold the ends, tie it and bake it in the oven for about 35 minutes. 
8. Peel the shallot and ginger, cut them into slices and put them in a saucepan with a pinch of cumin, the wine and the grated rind of half a lemon. 
9. Boil for 2-3 minutes and turn off. Beat the egg yolks in another saucepan and slowly pour in the filtered hot wine, stirring constantly with a whisk. 
10. Put back on a very low heat and add the diced butter, continuing to whisk the sauce, until it thickens, then add salt. 
11. Let the salmon roll cool, slice it and arrange it on a serving plate. 
12. Decorate with coriander leaves, lemon slices and zest and serve with the prepared sauce.