Salmon roll on a pancake stand with oranges and blueberry-ginger sauce
1 serving
40 minutes
This exquisite salmon roll on a crispy pancake base with oranges and a fragrant blueberry-ginger sauce is a true masterpiece of French cuisine. Its creation is inspired by the combination of seafood tenderness and vibrant citrus notes, with a subtle hint of spices. Salmon wrapped in nori acquires a silky texture after baking, while light frying adds an appetizing crust. The pancake with parsnip and parmesan creates a contrast of softness and crunch, while the oranges add freshness. The blueberry-ginger sauce gives the dish a spicy sweetness and harmoniously completes the flavor palette. This roll is perfect for both an elegant dinner and a festive feast, impressing not only with its taste but also with its elegant presentation.
1
We cut the salmon into thin fillets, place a nori leaf on top, roll it up, bake in a convection oven at 70 degrees for 20 minutes, then remove and fry in olive oil on all sides for 5-7 minutes. We grate the pancake, add grated parsnip root, grated Parmesan cheese, and pieces of orange.
- Salmon: 200 g
- Dry seaweed nori: 10 g
- Olive oil: 50 ml
- Pancakes: 1 piece
- Parsnip root: 5 g
- Parmesan cheese: 10 g
- Oranges: 30 g
2
We prepare a sauce from blueberries and grated ginger, heating the ginger with blueberries for 3-4 minutes, then blend it.
- Blueberry: 50 g
- Ginger root: 4 g
3
On the plate, we place a pancake platter, on the platter we arrange sliced salmon roll, drizzle with sauce beside it, and garnish with a bouquet salad.
- Pancakes: 1 piece
- Salmon: 200 g
- Blueberry: 50 g
- Fresh spinach leaves: 1 piece
- Lolla Rossa Salad: 1 piece
- Arugula: 1 piece
- Sea salt: to taste
- Ground black pepper: to taste