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Halibut rolls

Makes: 12 rolls

Prep time: 120 minutes, 1 hour to raise, 20 minutes to bake

 

Ingredients

1 pk Nicolas Vahé Organic Pizza Mix

1 egg

1 glass of Nicolas Vahé Bruschetta / Courgette & Wild Garlic

100 g thinly sliced halibut

Nicolas Vahé Salt / Wild Garlic

A handful of fresh thyme

 

Preparation

Make the pizza dough as written on the packaging and make a small hole in the middle.

Crack an egg into the hole and add bruschetta and halibut.

Instead of kneading the dough, use a dough cutter to chop it all up and mix together.

Split the dough into 12 rustic buns and place them on a baking sheet with baking paper.

Sprinkle with salt and leave them to raise for about 30 minutes at room temperature.

Preheat a fan-assisted oven to 180°C.

Bake for 15-18 minutes until golden and crisp.

Garnish with fresh thyme.

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