Summary

Ingredients

• 4 lamb salmon, approx. 160 g - 180 g each
• 400 g rocket
• 400 g pork belly, smoked, thinly sliced
• 2 tablespoon olive oil
• pepper

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Instructions

1. Braid 4 nets from the pork belly. Spread the washed rocket on top. Oil the lamb salmon and season with pepper. Place the salmon on the nets and roll them up.
2. First attack the meat in the immediate area and then grill it indirectly on the grill at 180 ° C to the desired core temperature. We love it at 60 - 62 ° C.
3. Baked potatoes and green salad go well with this.