Ingredients
Preparation
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.