Sea Trout Rolls with Herb Filling
Sea trout rolls with herb filling is a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g spinach
- 40 g mascarpone
- Salt
- Pepper (freshly ground)
- 1 tsp grated lemon zest
- a pinch nutmeg
- 1 egg yolk
- 8 sea trout fillets
- 1 Shallot
- 3 tbsp butter
- 10 ml dry vermouth
- 75 ml champagne
- 150 ml fish stock (glass)
- 75 g heavy cream (min. 30% fat)
Instructions
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1.
Clean, wash and wilt the spinach in a pot over high heat until it collapses; drain in a sieve. Chop one‑third of it, blend with mascarpone, salt, pepper, lemon zest and nutmeg to taste, then stir in the egg yolk. Spread this mixture on paper‑towel‑dry sea trout fillets and roll them up, securing with toothpicks.
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2.
Peel and finely chop the shallot; sauté in 1 tbsp butter until translucent. Deglaze with vermouth and reduce completely. Add 50 ml champagne and fish stock, then simmer gently for 2–3 minutes. Place the sea trout rolls in the liquid, cover, and let them cook in the broth for 4–5 minutes. Remove and keep warm. Strain the cooking liquid; whisk in cream and reduce quickly to about two‑thirds of its volume. Add the remaining cream and champagne, taste, and adjust seasoning. Reserve a third of the sauce in a separate pan to reheat the spinach. Fold the rest of the butter into the sauce with an immersion blender. Plate the sea trout rolls on the spinach and drizzle with the foamed sauce.
