Rolled Trout

Rolled Trout

This indulgent dish is lovely served with a fresh salad.

Ingredients

  • 2 tbsp butter
  • 1 bunch thin asparagus, trimmed and cut in half crosswise
  • 8 shallots, thinly sliced
  • 60g chopped fresh tarragon
  • 3 tbsp double cream
  • 2 tbsp dry vermouth
  • 2 tbsp Dijon mustard
  • 3/4 tsp salt
  • 3 skinless, boneless trout filets, about 300-g each
  • 2 tbsp extra-virgin olive oil
  • 300g pkg salad leaves
  • 3 tbsp white wine vinegar

Method

STEP 1

Place a baking tray lined with paper in an oven preheated to 200C.

STEP 2

On medium heat, melt the butter in a frying pan and cook the asparagus for a couple of minutes until tender, and remove.

STEP 3

In the same pan, cook the shallots for 5 minutes until soft, and then add the salt, mustard, vermouth, tarragon, and cream, for a further 2 minutes.

STEP 4

Slice the fish in half, after drying the fish. Cover the flesh side with the mixture, and place the asparagus equally across each piece of fish.

STEP 5

Tightly roll each bundle and use a toothpick to secure.

STEP 6

Place each piece of trout on the baking tray, drizzle with oil and season with the salt.

STEP 7

Cook in the oven for 15 to 20 minutes, testing with the tip of the knife in the flesh and ensuring it’s warm and cooked through.

STEP 8

Serve on the dressed and seasoned salad leaves.

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