Salmon with cheese filling
4 servings
25 minutes
Stuffed salmon is a refined dish of Italian cuisine that embodies the harmony of tender fillet and the piquant gorgonzola cheese. This Mediterranean classic may have roots in the tradition of pairing seafood and cheeses in northern Italy. Baked in paper, the salmon retains its juiciness while the melting gorgonzola offers an exquisite creamy flavor with a hint of spiciness. Carrots infused with lemon freshness complement the rich texture of the dish, while a creamy herb sauce makes it even more sophisticated. Sage leaves sautéed in olive oil add a light herbal note, completing the composition. This recipe is perfect for both a romantic dinner and a festive meal with friends, impressing with its flavor combination and elegant presentation.
1
Peel the carrot and cut it into small cubes.
- Carrot: 600 g
2
Boil water in a pot, add some salt and lemon juice, and put in the carrot. Cook for 5 minutes, then drain the carrot in a colander. Save the broth.
- Salt: to taste
- Lemon juice: 1 tablespoon
- Carrot: 600 g
3
Divide the Gorgonzola into 4 parts.
- Gorgonzola cheese: 150 g
4
Make a deep longitudinal cut on the side of each fillet to create a 'pocket'.
5
Put gorgonzola inside the 'pocket'.
- Gorgonzola cheese: 150 g
6
Season the fillet with salt and pepper to taste, wrap it in baking paper, and place it in a preheated oven at 200 °C for 15 minutes.
- Salt: to taste
- Ground black pepper: to taste
7
Mix the carrot broth with cream and heat without boiling. Season with salt and pepper.
- Cream 20%: 1 glass
- Salt: to taste
- Ground black pepper: to taste
8
Add chopped parsley, mix, and immediately remove from heat.
- Parsley: 1 bunch
9
Quickly fry the sage in olive oil.
- Sage: 2 sprigs
- Olive oil: 1 tablespoon
10
Place sage leaves on portion plates, add the cooked carrots next to them, and drizzle with the resulting sauce. Top with salmon fillet.
- Sage: 2 sprigs
- Carrot: 600 g