Name: Trout roulade with herb sauce
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1.00 salmon trout; 1.00 onion medium, chopped; salt and freshly ground black pepper; 200.00 g mushrooms chopped; fresh herbs; 100.00 ml cream; 100.00 g butter; 1.00 spinach blanched; 175.00 ml yoghurt plain; 1.00 fresh herbs chopped; 15.00 ml horseradish; 5.00 ml mustard powder; lemon halved; salt and freshly ground black pepper

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Ingredients (14)

1.00	salmon trout
1.00	onion — medium, chopped
	salt and freshly ground black pepper
200.00 g	mushrooms — chopped
	fresh herbs
100.00 ml	cream
100.00 g	butter
1.00	spinach — blanched

SAUCE

175.00 ml	yoghurt — plain
1.00	fresh herbs — chopped
15.00 ml	horseradish
5.00 ml	mustard — powder
	lemon — halved
	salt and freshly ground black pepper

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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.