Trout rolls
6 servings
60 minutes
Trout rolls are an elegant and refined dish of Italian cuisine, where tender fish fillet is combined with aromatic cheese and spices. Italians are renowned for their ability to create simple yet exquisite dishes, and this recipe is a wonderful testament to their culinary talent. Trout infused with spices and chilled for density transforms into juicy rolls that acquire an appetizing golden crust after frying. The filling of hard cheese adds richness to the dish, while the light aroma of herbs and olive oil highlights its Mediterranean character. These rolls are perfect for both festive tables and cozy dinners, delighting not only with their taste but also with their elegant presentation.
1
Remove all bones from the trout fillet and clean it from scales. The fillet should be one piece (mine was about 30 cm long and 15 cm wide).
2
Place it on the film skin side down, lightly sprinkle with salt, pepper, and spices to taste, cover with film, and refrigerate for 3-4 hours.
- Salt: to taste
- Ground black pepper: to taste
- Dried herbs (mixed greens): to taste
3
Grate cheese on a coarse grater for the filling.
- Hard cheese: 150 g
4
Take the prepared fillet out of the refrigerator after 3-4 hours and spread cheese evenly over the fish, leaving the edges free so that the filling does not spill out when rolling the roulade.
- Hard cheese: 150 g
5
With effort, roll the fillet along the fish's body, starting from the tail. You should have a fairly voluminous roll. Secure the roll with wooden skewers to prevent it from unraveling.
- Trout fillet: 1 kg
6
Wrap the roll in film and place it in the freezer for 2-3 hours.
7
After the roulade freezes, cut it into pieces at least 1 cm thick but no more than 2 cm.
8
Heat the pan, add a little vegetable oil, and place the slices. Fry for a few minutes on each side.
- Olive oil: 10 ml
