600-700 grams fresh salmon (the tail part in two loins)
1 spring onion
1 medium carrot
1 tablespoon breadcrumbs
25 grams butter
1 can of evaporated milk or 200 ml of liquid cream
2 tablespoons shredded coconut
2 tablespoon currants
black pepper
dill stick
salted
How to make SALMON ROLL IN COCONUT SAUCE:
Peel the spring onion, chop very finely, and leave it in a bowl; Scrape and grate the carrot into very fine threads. Next, in a frying pan, melt the butter with the raisins and remove from the heat, mix with the chopped vegetables and breadcrumbs and mix well.
Remove all the bones from the salmon and, with a very sharp knife, open it lengthwise, taking care not to break the piece of fish to leave it finer. Season with salt and pepper and place on a large piece of aluminum foil (repeat the same with the other loin). Fill the fish with the previous mixture, flattening it well and forming 2 rolls, wrapping it in aluminum foil. Squeeze the edges as if it were a candy. Place in the preheated oven at 200° and roast it for 20 minutes. Then remove from the oven and let rest without unwrapping it, until the moment of serving it.
While the fish is cooking, prepare the sauce; To do this, put the milk in a saucepan and reduce over low heat; After 5 minutes, add the coconut and dill and let it thicken slightly, stirring with a spoon so it doesn’t stick. Add a little salt and keep it warm. Remove the aluminum foil and cut the fish into slices 1 finger thick, placing it on the serving dish; cover with the hot sauce and serve, garnishing with dill sprigs.
