Lay the fillets on a table and season. cut the smoked salmon in 8 strips and place on top of each fillet. Esparsales half of the dill and enrrollelos loosely. Place rolls in a shallow refractory mould and add the fish stock, until it covers them. Removal of refractory using a slotted spoon, and keep them hot.
FOR THE SAUCE
Heat oil in a skillet over medium heat and sauté the garlic during 30 seconds, stirring constantly. Add the mushrooms and stir-fry for 5 minutes. Add yogurt,season and calientelo, without letting it cook. Pour sauce over and garnish with the remaining dill. Serve with potatoes and vegetables
This delicacy of fish can be accompanied with a glass of white wine
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