Salmon with Sauce and Vegetables

Salmon with Sauce and Vegetables

Ingredients:
1 ½ pound of fresh salmon skinless, cut into fillet1 liter of broth made with fish (head, spine, and tail fin)
Seasonings:
1 spoon (soup) shallow salt1 lemon, juice only1 teaspoon (tsp) pepper finger girl without seeds or chopped hot pepper sauce to taste.
Other Ingredients:
1 cup (tea) of chopped fennel or celery stalk only1 cup (tea) of grated onion1 cup (tea) of chopped carrots and drizzle1 cup (tea) of zucchini seeded chopped drizzle1 cup (tea) of chopped tomatoes1 cup (tea) of fresh pea1 cup (tea) of corn (removed from cob)1 cup (tea) of cooked white beans
 ½ cup (tea) of corn oil
 Filling:
50 grs. black olives, chopped drizzle30 grs. dried tomatoes, chopped10 grs. chopped capers2 tablespoons oil


How to Prepare:
  Make smoke fish, with a liter of water head, spine, tail and fins and leftovers, add a tomato an onion, 4 whole stalks of celery, one bay leaf, one medium carrot, washed and cut everything.
When the fish broth is reduced by half, strain through a sieve.Reserve.
Separately cut the salmon into pieces of 5 cm, open to make a great steak, hold the 3 parts.
Season the fish, let stand for one hour.
In a pan sauté in oil the filling ingredients for a few minutes.
Stuff the salmon, wrap, secure with toothpick.
Fry butter salmon fillets in the foot, ie the filling facing upwards.
Place in a pan a little oil, sauté the onion tomato, fennel, peas, after 5'minutos add the zucchini, lastly add the corn and white beans cooked last fish broth, leaving the fire to cook the ingredients.
To serve put the sauce on the plate and over the stuffed salmon, garnish with parsley branch.