Dolmas of sole and salmon in a sauce of anchovies

Submitted by enr on 12 Oct 2010
12 small sole fillets
200 g salmon fillet, skin and bones
100 ml cream
12 cabbage leaves
30 g butter
1/2 pm .ch. white wine
3 cups vegetable broth
2 tbsp wine vinegar
3 marinated anchovies
2 zhalak
salt, white pepper
Cut the salmon fillet into cubes and leave it in the freezer for 10 minutes. Wash the fillets of sole and dry. Put the fillets one by one in an envelope and beat the them with a wooden mallet. Salt them with salt and pepper. Blend salmon with cream, salt, pepper (both must be cold). Coat the fillets of sole with this mixture and wrap them into rolls. Put them in the refrigerator. Put to boil about 4 liters of water and add salt. Place cabbage leaves can be blanched for about 10 minutes. Strain and dry. Cabbage leaves in place the fish rolls and bend of dolmas. Put the dolmas in oiled pan, add the white wine and three cups of hot broth. Cover with aluminum foil and bake for 10 minutes at 200 C. Remove the dolmas in another court and strain the remaining sauce in the pan. In a pan put vinegar to warm, add the anchovy pieces and stir about 2 minutes. Allow to cool slightly and add the egg yolks, keep mixing. Add the broth from the dolmas. Return to the stove over low heat. Allow to thicken salsa, being careful not to boil. Put two dolmas on a plate for serving and pour the sauce. Optional can decorate with sprigs of fresh onions.
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12 Oct 2010
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