Ingredients
Preparation
Remove the final part of the tail and the stomach from the fish (these could be used to make a fish tartare). Place the rest of the fish in an oven dish or plate (metal or ceramic) on top of a layer of salt, sugar and ground pepper that has been mixed well. Cover the filet with the remaining salt, sugar and pepper mixture. Put a small chopping board on top, held down by a weight, and place the dish in the coldest part of your refrigerator.
After 24 hours remove the fish from the marinade, wash under cold running water and dry with a clean kitchen cloth. Lightly drizzle it with olive oil and leave wrapped in kitchen wrap in the refrigerator for a further 24 hours.
Loosen the goat's cheese by passing it through a sieve. Add the finely chopped herbs, oil and green pepper.
After the required time has passed, remove the fish from the refrigerator. Using a salmon knife, cut 12 wide filets, at least 10 cm long, but not too thick.
Spread the goat's cheese on top of the salmon. Roll up the slices like cannelloni and wrap in transparent kitchen wrap. Keep them in the refrigerator until 30 minutes before serving.
Add the cream and white wine to the mayonnaise until you have a thick sauce. Garnish the bottom of each cold dish with the sauce and arrange the rolls of salmon, removed from the film, elegantly on top; garnish with a few mixed salad leaves and serve immediately.