Arrostino di rombo
Turbot fillet rolled and stuffed with salmon and broccoli
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- 700 g (1lb and 8 3/4oz) turbot (or halibut) fillet
- 1 200 g (7 1/4oz) leek, finely sliced
- 20 g (3/4oz) dried tomatoes, chopped
- 150 g (5 1/4oz) steamed broccoli
- 10 g (1/2oz) pine nuts
- 1 200 g (7 1/4oz) orange
- 100 g (3 1/2oz) thinly sliced fresh salmon dressed with olive oil, lemon and salt
- 1 tablespoon dried chives
- 2 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 20 minutes
cooking: 50-55 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 236 (kCal) 12 % GDA (*) - 988 (kJ)
Protein: 24.7 (g) 50 % GDA
Total fat: 12.0 (g) 18 % GDA
Total carbohydrate: 7.8 (g) 3 % GDA
Sugars: 7.8 (g) 9 % GDA
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Prepare broccoli. Put the leek in a pan together with a tablespoon of olive oil. Let all fry on low heat for two minutes. Add broccoli, dried tomatoes, pine nuts and season to taste with salt. Cook for some minutes stirring now and then.
Place the turbot fillet on a chopping board. Arrange the salmon slices on the turbot surface and then spoon the mixture with broccoli on salmon as you can see in the photo. It isn't necessary to season to taste with salt because salmon and broccoli are already dressed.
Roll up the turbot and season to taste with salt. Tie with kitchen string. You can also use food loop TOP SILICONE by Tescoma. Close the ends with a big toothpick as you can see in the photo.
Squeeze the orange.
Preheat the oven to 180°C (350°F). Mix the orange juice with the remaining olive oil and chives. Pour it into a baking pan and then place the fish.
Bake for 40-45 minutes basting the fish with its cooking juice often.
Cut into thick slices and serve immediately.
Note
- - This is a very special recipe for a great menu. It's a boneless fish suitable to be served to the children too.
- - Choose a large fillet in order to roll it easily.
- - You have to prepare more than one fillet if you have a lot of guests.
- - You can prepare the fish some hours before cooking it and preserve it in the fridge. Bake just before serving it.
- - look at the photos for more details; the two photos were taken before baking.
What's the right wine ?
Our suggestion is: Sauvignon dell'Alto Adige (white wine from Trentino - Italy)
The author Loretta Sebastiani lives in Italy (IT)
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