Lake Trout Roulade
Ingredients
- For the Rolls
- 4 slices Steelhead trout (each about 150- 200 g or 5-6 oz)
- 4 tsps Dijon mustard
- 1 bunch Dill
- 1 bunch Chives
- 3 scallions
- 1 Leek
- lemon juice
- salt
- freshly ground pepper
- For the Sauce
- 15 grams butter
- 15 grams Pastry flour
- 300 milliliters milk
- 200 milliliters Whipped cream
- 3 Tbsps Dijon mustard
- salt
- white peppers
- For the Rice
- 200 grams Rice
- Ground red pepper
Preparation steps
Rinse the herbs and shake dry. Chop dill coarsely. Snip chives with scissors. Set aside a small amount of chives for garnish. Rinse and trim scallions and slice. Cut leeks in half lengthwise. Remove the outer 4-6 leaves, rinse thoroughly, cut into strips and blanch in boiling water. Save the leek trimmings for another use. Rinse the fish fillets, season with lemon juice, salt and pepper. Spread the fish with mustard and distribute the herbs and scallions on top. Roll up fish and tie with the blanched leek strips. Cook the fish in a steamer for about 10 minutes. Rinse rice in a sieve under running water. Bring to a boil with almost twice the amount of lightly salted water. Cook, covered on very low heat for about 20 minutes.
For the sauce, first make a light roux. Melt the butter in a saucepan, add flour, gradually pour in the milk and cream, stirring constantly. Season the sauce with mustard, salt and pepper.
To serve, spoon rice on a preheated plate. Place the trout roulade on top and add sauce. Garnish with chives and red pepper.
