Brook Trout Roulade Stuffed with Apple and Horseradish
Ingredients
- For the fish
- 8 Brook trout (ready to cook, skinless, about 80 grams or 3 ounces each)
- 1 large Apple
- 1 tsp freshly grated Horseradish
- salt
- freshly ground peppers
- 1 tsp lemon juice
- 1 shallot
- 5 Tbsps cold butter
- 100 milliliters Cider
- 100 milliliters fish stock
- 300 grams waxy potatoes
- 4 thin Baguette (cut diagonally)
- 2 Tbsps olive oil
- 1 Tbsp dried thyme
- ¼ tsp Red pepper flakes
- 80 milliliters Whipped cream
- 1 ½ Tbsps Horseradish cream
- 1 tsp freshly chopped Dill
- 2 tsps freshly grated Horseradish (for sprinkling)
- For garnish
- Fresh herbs
- Cress
Preparation steps
Rinse the fish fillets and pat dry. Peel the apples, quarter, core and finely grate. Mix with the horseradish and season with salt, pepper and lemon juice.
Spread the apple mixture on the fish fillets, roll up and secure with a toothpick.
Peel the shallot and chop finely. In a saucepan, heat 1 tablespoon of butter and saute the shallots until translucent. Deglaze with the cider and broth, bring to a boil and place the fish rolls in the pan. Cover and reduce the heat and cook for about 8 minutes on low heat.
In the meantime, peel, the potatoes, rinse and cut into very small cubes.
In a hot pan with 2 tablespoons of butter, fry the potato cubes, turning occasionally for 5-8 minutes. Season with salt and pepper.
Brush the baguette slices with oil and toast until golden and crispy in another pan. Sprinkle with thyme and crushed red pepper flakes and salt lightly.
Remove the fish rolls from the pan, set aside and keep warm.
Stir the cream and horseradish into the pan drippings, bring to a boil, season with salt and pepper and mix in the cold butter with a hand blender. Froth the sauce, then stir in the dill.
Arrange the rolls with the diced potatoes on plates, drizzle with the sauce and top with a slice of baguette. Garnish with freshly grated horseradish, fresh herbs and sprouts.
