Salmon rolls with saffron sauce

Ingredients for Salmon rolls with saffron sauce

Instructions for Salmon rolls with saffron sauce

To prepare the Salmon rolls with saffron sauce recipe, please follow these instructions:

Savoykålbladene (or Chinese cabbage leaves) give a rehash in lightly salted water, refrigerate them and put them on top of the salmon slices. Low fiskefileten fiskefarsen by cutting into smaller pieces, and cut the onion into quarters. Blend fish and onion briefly in a blender or food processor, for the flesh is finely ground. Add the cornstarch, egg, salt and white pepper, and blend again, while the milk is poured in, for consistency is appropriate. Put stuffing as a "sausage" on salmon slices with Savoy cabbage. Roll the salmon slices together fiskefarsen, wrap them in wax paper, and place the packages in a heat-proof platter. Pour the water into the baking pan, and style of the dish in a water bath in the oven at 200 ° c for about 40 minutes. Cook the rice according to instructions on the package. Low while the gravy by chopping three walnuts coarsely. Chop the onions finely and saute them in butter in a thick-bottomed saucepan. Add the walnuts, crushed saffron, white wine and the fish broth, and let the sauce Cook through. Pipe a jævning of cream and wheat flour, and pour in the sauce on a regular No. Cook the sauce for a few minutes, and season with salt and pepper. Cook the peas according to instructions on the package. Cut the fish in thick slices on the rollers about 3 cm, and serve the gravy, peas and rice.