Lettuce Stuffed Cabbage Rolls with Trout
4 servings
20 minutes
Lettuce rolls with trout are a refined dish of European cuisine that combines the freshness of greens and the tenderness of fish. This is a variation of classic cabbage rolls, but instead of cabbage leaves, lettuce is used, giving the dish lightness and airiness. Trout, with its delicate flavor, harmoniously pairs with aromatic mushrooms, onions, and garlic, creating a rich palette of tastes. Lightly steaming the rolls in hot water preserves the juiciness of the ingredients and enhances their natural aromas. They are recommended to be served with butter whipped with lemon juice, adding a gentle tang and making the dish even more expressive. Lettuce rolls with trout are an ideal choice for those who appreciate gastronomic art and want to try something unusual yet elegant.
1
Flatten a large piece of trout fillet into four thin pieces, each about 10 cm on a side. Wrap each piece in plastic wrap and pound with a small skillet or saucepan. Place the trout cutlets in the refrigerator.
- Trout fillet: 400 g
2
Chop the mushrooms, onion, and garlic finely and sauté in 20 grams of butter until cooked. Mix the cooked mushrooms with finely chopped parsley.
- Champignons: 100 g
- Red onion: 0.5 head
- Garlic: 4 cloves
- Butter: 120 g
- Parsley: 10 g
3
Separate the lettuce leaves, toss them in boiling salted water for one minute, then transfer to a colander to drain excess water. You can even gently squeeze the leaves by hand to reduce the liquid further.
- Lettuce: 2 pieces
- Salt: to taste
4
Place blanched leaves on plastic wrap to form a green square about 15 cm on each side. On top of the square, layer the beaten trout fillet, then a thin layer of fried mushrooms with onions and garlic. Season with salt and pepper, roll it up tightly, tying the plastic wrap securely at both ends to create a large candy. There will be four in total.
- Trout fillet: 400 g
- Champignons: 100 g
- Red onion: 0.5 head
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
5
Put the candies in a pot with barely boiling water for seven minutes.
6
Remove the rolls, carefully peel off the film, cut into pieces, and serve, for example, with melted butter whipped with lemon juice.
- Butter: 120 g
- Lemon: 10 g