Treasure of Prawns and Salmon - Stuffed & Rolled Salmon Marina Style

Ciao and Welcome to TortellinoTime!

This festive season, we’re bringing a touch of elegance to your holiday table with an irresistible dish that’s sure to steal the spotlight: Treasure of Prawns and Salmon – Stuffed Salmon Marina Style.

In this video, I’ll guide you through the steps of crafting a showstopping salmon roll, a recipe brimming with vibrant flavors, delicate textures, and the authentic warmth of Italian cuisine. Perfect as a sophisticated starter for Christmas Eve or any special occasion, this dish combines succulent slices of salmon with a golden, aromatic breadcrumb mixture and the sweet, briny delight of prawns.

What makes this recipe truly special?

The luscious salmon, carefully sliced and layered to create a seamless roll.
The rich breadcrumb filling, infused with the earthy aroma of turmeric, the nutty tang of Parmesan, and the fresh, herbaceous notes of parsley.
And the pièce de résistance, a silky prawn sauce made from scratch, bringing depth and luxurious flavor to every bite.
Whether you’re hosting a holiday feast, planning a celebratory dinner, or simply looking to elevate your culinary repertoire, this stuffed salmon roll is a versatile and impressive addition to any menu.

Let the glow of the holiday season inspire you as we prepare this masterpiece together. From the delicate art of rolling the salmon to the joy of savoring each perfectly seasoned slice, this dish is more than just food – it’s an experience.

Stay tuned until the end, where I’ll share tips for presentation and serving suggestions that will make your platter the talk of the table. And remember, this dish isn’t just for Christmas – it’s perfect for celebrations year-round.

Gather your ingredients, roll up your sleeves, and join me in creating a dish that embodies the spirit of Italian cooking: simple, flavorful, and made with love.

Hit play, and let’s get cooking! Buon Natale from TortellinoTime!

Key Chapters with Timestamps
00:00 - Welcome and Introduction
00:26 - Preparing the Prawns and Shells for Sauce
01:05 - Cooking the Prawn Stock
03:04 - Making the Golden Breadcrumb Filling
05:25 - Slicing and Layering the Salmon
08:30 - Assembling and Rolling the Salmon
11:57 - Baking the Salmon Roll to Perfection
12:28 - Finishing the Silky Prawn Sauce
14:47 - Serving and Final Presentation
15:59 - Closing Thoughts and Buon Natale

Ingredients:

For the salmon roll:
400g salmon (tail end preferred, sliced thinly)
120g dry breadcrumbs
1 teaspoon turmeric
2 tablespoons grated Parmesan cheese
Generous handful of chopped parsley (fresh or frozen)
Olive oil (about 2 tablespoons in total)
Salt and pepper, to taste
200g prawns (shelled and cleaned)

For the prawn sauce:
Shells from 200g prawns
1 tablespoon olive oil
1 clove garlic (optional, for additional flavor)
1 small glass white wine (approximately 100ml)
1 spoon flour mixed with 2 tablespoons cold water
Additional water, as needed
Salt and pepper, to taste

Cooking Instructions:

Prepare the Prawn Sauce:
Heat 1 tablespoon olive oil in a frying pan over medium-high heat.
Add the prawn shells and sauté until fragrant, pressing with a wooden spoon to extract juices. Deglaze with white wine, let the alcohol evaporate, then season with salt and pepper. Mix 1 teaspoon flour with 2 tablespoons cold water and add to the pan.

Pour in enough cold water to cover the shells, bring to a boil, then reduce to a simmer for 10–15 minutes. Strain the liquid into a bowl, pressing the shells to extract all the flavorful stock. Set aside for serving.

Make the Breadcrumb Filling:
In a bowl, combine breadcrumbs, turmeric, Parmesan cheese, parsley, salt, and pepper. Drizzle with about 1 tablespoon olive oil and mix until evenly combined.

Prepare the Salmon Roll:
Lay a sheet of baking paper on a flat surface.
Arrange thin slices of salmon on the paper with slight overlaps, creating a rectangle. Spread the breadcrumb mixture evenly over the salmon, leaving about 2.5cm (1 inch) around the edges. Distribute the shelled prawns evenly over the breadcrumbs. Drizzle lightly with olive oil.

Roll the Salmon:
Using the baking paper, carefully roll the salmon into a log, pressing gently to seal. Ensure the seam is underneath, and transfer the roll to a baking tray lined with parchment paper. Sprinkle any remaining breadcrumbs over the outside of the roll and drizzle with olive oil.

Bake the Salmon Roll:
Preheat the oven to 180°C (fan-assisted) or 200°C (conventional).
Bake the roll for 12–15 minutes, until cooked through.

Serve:
Let the salmon roll rest for 10 minutes before slicing into thin pieces.
Serve with the warmed prawn sauce drizzled on top or on the side.
Enjoy your festive starter!

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