Summary

Ingredients

• 3 bunch rocket
• 50 g parmesan, rated
• 2 clove (s) garlic, chopped
• 3 tablespoon breadcrumbs
• 2 salmon fillet (s) 400 g each
• salt and pepper
• 5 tablespoon sugar
• 0.5 ½ bunch thyme
• 150 ml white wine, drier
• Butter for the tin or tray

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Instructions

1. Wash and finely chop the rocket. Toast the pine nuts. Mix the rocket, parmesan, the pine nuts, garlic, breadcrumbs, salt and pepper.
2. Rinse the salmon, pat dry and cut into 2 rectangular pieces each. Place the rocket mixture on top and roll up to make roulades. Tie up with kitchen twine and place in a buttered casserole dish or on a buttered baking sheet.
3. Cook in a preheated oven at 160 ° C for about 15 minutes.
4. For the sauce, bring the sugar, thyme and white wine to the boil and reduce over high heat for about 5 minutes until it is creamy.
5. Take the roulades out of the oven and serve with the sauce.
6. Serve with mashed potatoes.