Lake Trout Roulade with Curry and Orange

Ingredients

• 4 thin lake trout fillets (about 80 g)
• 5 tbsp olive oil
• juice of one orange
• zest of two untreated oranges
• 1 garlic clove, finely minced
• 2 tbsp chopped fresh thyme
• 1 tsp Honey
• 1 tsp curry powder
• 1 tbsp orange liqueur
• Salt
• pepper freshly ground
• candied orange slice for garnish

Instructions

1. 1.

   Combine 3 tbsp olive oil, orange zest, thyme, garlic, honey and curry in a bowl. Rinse the lake trout, pat dry and brush each fillet with the mixture. Cover and refrigerate for about 1 hour to marinate. Then roll each fillet (skin side inward) around a wooden skewer.

2. 2.

   Cook the roulades in not too hot remaining oil from all sides for about 6-7 minutes total. Remove and deglaze the pan with orange juice and orange liqueur. Season with salt and pepper, drizzle over the fish rolls, and serve garnished with candied orange slices.