Fish roll

Ingredients  (6/8 people)

• 350gr. seabass thinly sliced (carpaccio)
• 700gr. salmon steak
• 250gr. spinach
• 2 egg whites
• extra-virgin olive oil, salt and pepper

Cut the salmon in small dices, keep aside 1/4 and chop the other part. Mix the minced salmon with the egg whites, half of the spinach roughly cut, salt and pepper. 

Prepare a sheet of kitchen foil, and cover with a sheet of oiled baking paper. Lay down the seabass slices to form a rectangular shape, cover with the minced salmon, the spinaches and the remainder salmon dices. Roll the rectangle with the help of the baking paper and foil, seal the roll in cylindric shape.

Put the roll in a deep pan with cold water, let it boil and cook for 30/40 minutes.

Drain and let it rest until lukewarm.

Serve with mayonnaise or mustard sauce.