St. Peter's Fish Roll And Salmon Trout

Preparation:

Preparation: Clean the San Pietro and salmon trout fillets, removing any bones with tweezers, then trim the edges. Cut each fillet horizontally into thin slices, then flatten those of San Pietro until they are very thin. The salmon trout slices should not be beaten as they are too delicate. Arrange a slice of St. Peter's fish on a clean cloth and overlap the other slices of fish, alternating the colours, then roll them up using the cloth. Wrap the roll obtained in the cloth and let it cool in the freezer for at least three hours. Brush four individual plates with two tablespoons of olive oil and sprinkle with salt, pepper and lemon juice. Cut the frozen roll into very thin slices, using a slicer or a very sharp knife, and arrange them neatly on the prepared plates. Clean the two types of lettuce, wash them, dry them and collect them in a bowl. Emulsify the vinegar, the rest of the oil, the necessary salt and a grind of pepper in a small bowl, and use the sauce obtained to dress the salad. Put a little salad on each plate, garnish with glasswort and serve.