Fjord Trout Roulade with Cauliflower and Soy Vinaigrette

Remember this fabulous fish roulade next time you plan a special occasion – it is safe to say that nobody will be disappointed.

Difficulty Medium
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Ingredients

Number of servings

Cauliflower purée

Pickled red onion

Vinaigrette

Procedure

  • Preheat the oven to 100 °C.

  • Finely chop the shallots and garlic. Zest the lemon.

  • Heat a pan over a medium heat and add shallots, garlic, lemon zest, butter, chopped pine nuts and a little sunflower oil.

  • When the onion is tender, remove the pan from the heat and add spinach.

  • Stir well, cover with a lid and leave until the spinach starts to wilt.

  • Let the spinach cool.

  • Place one Fjord Trout loin on a piece of cling film, add spinach mix in the middle and place the other loin on top.

  • Wrap the cling film around the loins and make it into a roll.

  • Keep the roll in the fridge for 10 minutes.

  • Bake the Fjord Trout in the oven with a thermometer in the middle until it reaches 45 °C.

  • Take the Fjord Trout out of the oven and leave to rest for 2-3 minutes before cutting it in portions.

  • Season with lemon juice, salt and pepper.

Cauliflower purée

  • Cut the cauliflower in small bouquets and fry in a frying pan with oil until it starts to brown.

  • Add butter and garlic, season with salt and pepper.

  • Add heavy cream and blend to a fine purée.

Pickled red onion

  • Peel onions.

  • Mix red wine vinegar, sugar and beet juice in a pan and bring to the boil.

  • Add the onions and simmer for around 20 minutes.

  • Leave to cool. Cut the onions in half. Refrigerate the pickled juice for later use.

Soy vinaigrette

  • Mince the garlic and shallot and mix in a sauce pan with soy sauce and olive oil.

  • Heat up the vinaigrette and season with lemon juice before serving.

Serve the Fjord Trout roulade with cauliflower purée, pickled red onion and soy vinaigrette.