Salmon fillet with Greek Dolmas

Salmon fillet with Greek Dolmas

Method

For the vegetable sauce, sauté all the vegetables in a saucepan for about 10 minutes, quench with the wine and leave it until the alcohol evaporates. Then add the water with the broth and cook for about 20 minutes on high heat until all the vegetables are soft.

Beat with a blender bar in the pot until you get the texture of a velvet soup, at the end we pass our mixture through a metal strainer to leave pieces and any fibers.

In a non-stick pan sauté the salmon fillet for 4 minutes on each side and then leave it until done.

Serve the yaladzi dolmadas in a row, pour over with our sauce and place the salmon fillet on top. Garnish with dill & spring onion!
  • Time 45'
  • Ingredients 13
  • Portions 1

Ingredients

1 package Greek Dolmas 280g Palirria
400 gr. salmon fillet
1 spring onion

For the vegetable sauce:
3 potatoes
2 carrots
1 clove garlic
1 bunch of dill
1.5 red peppers
1 onion
1.5 glass of white wine
1 cube of chicken broth
3 tbsp. olive oil
800 gr. water