Appetisers: salmon, scallop and sole rolls
Recipe
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6 persons
During the holidays, would you be interested in starting your dinner with a delicious fish appetiser? How about this recipe for salmon, scallop and sole roll appetisers? Delicious and easy to prepare on the Big Green Egg!
INGREDIENTS
For the salmon
- 2-3 sprigs of tarragon
- 10 g panko
- 150 g skinless salmon filet
- 1 small fennel
For the scallops
- 2 large cauliflower florets (the rest of the cauliflower will be used in the main course)
- ½ tbsp sunflower oil
- 6 scallops, cleaned
- 12 hazelnuts
- 1 sprig of rosemary
For the sole rolls
- 6 skinless sole filets
- 6 cherry tomatoes
- 6 chives
- 3 slices of parma ham
- smoked paprika
PREPARATION
The salmon
Use the Cast Iron Grid Lifter to place the Cast Iron Grid and the Half Moon Cast Iron Plancha Griddle (smooth side up) in the EGG and heat to 200°C. In the meantime, pluck the leaves from the tarragon and blend until fine in a food processor together with half the panko. Mix with the remaining panko. Cut the salmon filets into six equal blocks and pierce them all the way through with a pointed knife. Halve the fennel and remove the outer leaves. Cut half a fennel into six strips and six thin slices. Save the slices for later use; the other half of the fennel will be used in the main course. Insert a strip of fennel into the cut of each block of salmon. Sprinkle the blocks with salt and pepper, cover and store the various elements individually in the refrigerator.
For the scallops
For the scallops, cut six thin slices from the cauliflower florets. Grease half of the Cast Iron Griddle Half Moon with sunflower oil and briefly fry the sliced cauliflower on both sides until golden brown. Briefly fry the scallops until golden brown on one side. Finely chop the hazelnuts and cut the sprig of rosemary into six pieces. Store individually in the refrigerator, or, if applicable, in a sealed container at room temperature.
For the sole rolls
Briefly fry the sole filets on one side on the Cast Iron Griddle Half Moon. They do not have to be fully cooked. Use The Pit Mitt BBQ Glove to remove the Cast Iron Griddle Half Moon from the grid in preparation for grilling the rack of ribs. Allow the ribs to reach the desired temperature. Slice a shallow X into the tomatoes, briefly submerge them in boiling water and remove their skins. Finely chop the chives and cut the slices of parma ham in half lengthwise so that they are about the same size and shape as the sole filets. Lay the sole filets next to each other (fried side down) on the worktop and sprinkle with salt, pepper, smoked paprika and chives. Place a halved slice of parma ham on each filet. Roll up the filets and secure them with a toothpick each. Set a tomato on each toothpick, cover and store in the refrigerator.
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