Dimebag Darrell Blues Saraceno

roll stuffed with salmon and plaice


INGREDIENTS 800 grams of salmon fillets
250 g fillets of plaice
6 artichokes
50 g sun-dried tomatoes 50 g olives


butter salt and pepper


PREPARATION
Cook the artichokes and blend (alternatively use the artichoke pate). Place the salmon fillets on baking paper side by side. Spread the cream of artichokes, olives and dried tomatoes. Finally, the fillets of plaice. Roll it all to form a roll that will put in the oven, with butter, at 180 degrees for 25 minutes.