Salmon and Cod Stew with Red Shrimp Filling
Main Dishes • Italian
Description
Salmon and Cod Stew with Red Shrimp Filling
Ingredients
- Salad Potatoes 0 lbs
- Smoked haddock fillet 25 oz
- Lightly Salted Red Fish 25 oz
- Shrimp 20 oz
- Raisins 5 oz
- Chicken Egg 1 piece
- Dry White Wine ½ cup
- Chopped Sage Leaves 1 tablespoon
- Malt Vinegar 2 tablespoons
- Olive Oil ½ cup
- Salt 3 tablespoons
- Ground Black Pepper 1 tablespoon
- Broccoli 10 oz
Step-by-Step Guide
Step 1
Wash the salted cod (salted cod fillet) by changing the water in the container frequently. Peel the shrimp from their shells, heads, tails, and innards.
Step 2
Soak the raisins in wine. Peel and slice the potatoes, placing them in water to prevent browning. Cut the tops off the broccoli and halve them.
Step 3
Steam the broccoli for 10–12 minutes. Boil the potatoes in vinegar water for 1.5 minutes.
Step 4
Slice the salmon and cod lengthwise into thin pieces about a couple of millimeters thick. Use a long-bladed knife, holding it down with your other hand. If you only have a short knife, cut the fish in half lengthwise.
Step 5
Prepare the filling: chop the shrimp and broccoli separately. Place everything in one bowl, add the chopped parsley, salt, pepper, and egg. Mix until well combined.
Step 6
On a large sheet of parchment paper, lay out the salmon slices so they slightly overlap. Form a square about 27–28 cm. Cover with cod, leaving 2–3 cm on one edge. Season with pepper.
Step 7
Spread the filling about 5 cm wide on the side opposite the free edge. Roll it up using the paper, wrapping the sides like a candy wrapper. Secure the roll with kitchen twine.
Step 8
Place the roll on a baking sheet along with the potatoes, which should be pre-oiled, salted, and peppered. Bake at 375°F for 20–25 minutes, adding the drained raisins halfway through. Turn off the oven and let the dish rest for about 15–20 minutes before slicing and serving.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!