Trout roulade with herb sauce

Recipe from: 10/1/1994 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • 1
    large salmon trout
  • 1
    medium onion, chopped
  • salt and pepper
  • 200
    g
    fresh white mushrooms, chopped
  • assorted fresh herbs
  • 100
    ml
    cream
  • 100
    g
    butter
  • 1
    bunch fresh spinach leaves, poached
  • SAUCE
  • 175
    ml
    plain yoghurt
  • 1
    bunch assorted herbs, chopped
  • 15
    ml
    horseradish
  • 5
    ml
    mustard powder
  • half a lemon
  • salt and pepper
 

Method

 
1. Debone trout in two fillets and cut each side of trout fillet to open up flat. 2. Braise chopped onion, sliced mushrooms, fresh herbs and cream. Reduce to a thick mixture and season. 3. Lay out trout fillets, cover with poached spinach leaves and spread evenly with the onion, mushroom and cream mixture. 4. Place trout on buttered foil, roll up and poach for 15 to 20 minutes. 5. Allow to cool before opening foil and cutting roulade into 2 cm slices. 6. Place two slices on each plate and pour a soup spoon of herb sauce halfway over the roulade slices. 7. To make sauce: mix yoghurt and herbs in a bowl and allow to rest for 30 minutes before adding horseradish and mustard powder. Season with salt, pepper and lemon juice and leave to rest for an hour before serving.
 

Read more on: poach  |  fish/seafood
 

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