All recipes written by Gordon Ramsay
First of all, wash and peel the aubergines and cut them into slices lengthwise, then place them on the baking sheet lined with parchment paper, season with salt and oil and cook for about 15 minutes at 180 ° C, in a preheated convection oven, then let them cool .
Once the aubergines are cold, season them with Philadelphia and pesto, then add the salmon and roll them up to form rolls.
The salmon eggplant rolls are ready: let them rest for at least 30 minutes in the fridge and serve.
The warm evenings of this period invite you to bring to the table light and fresh dishes, which can also be served at room temperature. A good idea is the rolls, real passepartout, which can be prepared in infinite variations and are a bit like the best way to not throw anything away. In particular the rolls with zucchini they are always a very inviting second course, whether the vegetables are the wrapping or the content.
For the preparation of these dishes you can indulge yourself in the choice of zucchini, in this period there are many varieties, one tastier than the other. You can choose between the rounds of Nice, the small and compact Romanesque, the Faenza vegetable garden with firm and sweet pulp, the tastier long Florentine ones or the white Trieste ones, with a more delicate aroma. Each recipe has its own zucchini!
If you decide to use zucchini as a wrapper for your rolls, one way to give even more flavor to the dish is to marinate the zucchini in a mixture of oil, salt and aromatic herbs. The most suitable are undoubtedly basil, oregano and mint, which with its fresh note gives a more intriguing touch to the zucchini. If you like, add garlic too, it will give an irresistible pungent twist.
Here are 10 proposals from our archive to prepare zucchini rolls.
For the recipe of sole rolls stuffed with courgette flowers, prepare an aromatic oil by heating 50 g of oil with raspberries, without reaching a boil; leave to infuse for 30 minutes.
Fillet the sole following the photos below. 1-2. Cut the skin just above the tail; then, helping yourself with a sheet of kitchen paper, grasp the skin with one hand; hold the tail firmly with the other and separate the two parts by pulling. Repeat the operation on the white side: pay more attention because the skin is more delicate and adherent to the pulp. 3-4. Cut the pulp along the central bone and around the gills. 5-6. Then, with the blade of the knife almost flat, separate the fillets from the bones. Turn the fish over and proceed in the same way to obtain the other two fillets; then trim them along the side of the entrails.
roasted the shrimp tails in a warm pan with a drizzle of oil and salt, then blended with a little white wine; finally chop them with the crumb soaked in milk and well squeezed, basil, mint and grated lemon zest.
Peel courgette flowers and divide them in half lengthwise.
Arrange on each fish fillet, half a courgette flower, half a slice of raw ham, 1 tablespoon of chopped prawns, roll up and close with two sticks. Cook the rolls in a pan with a drizzle of extra virgin olive oil and a few tufts of basil, parsley, 1 clove of garlic and 1 ladle of fish cartoon. Turn off after 10-15 minutes and serve the rolls completing with the raspberry oil.
As a starter, calculate a diner roll.
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