Ingredients to make TROUT AND LEEK ROLLS:
- a trout loin (approx. 1/2 kg, boneless, can also be substituted for salmon)
- 2 or 3 large leeks
- 1 shallot
- dill stick
- 2 eggs
- 4 tablespoons of flour
- 100 g heavy cream
- 1 lemon
- salted
- Pepper
- olive oil
How to make TROUT AND LEEK ROLLS:
- Check that the trout do not have any bones; remove the skin passing a wide knife from the tail to the head.
- Cut the fish into thin strips.
- Chop the shallot very finely, almost crushed, and mix with a tablespoon of chopped dill and two tablespoons of oil so that the flavors blend.
- Place the trout strips in a bowl and cover with this preparation, season with salt and pepper and leave in the fridge.
- Step 2 Remove the ends of the leek and wash; Separate the leaves and blanch two minutes in hot water, until they soften.
- Remove with a slotted spoon and drain on kitchen paper.
- Wrap a strip of fish in a leek leaf and dredge in flour (hold with a toothpick if necessary to shape it into a roll).
- Transfer them to a plate with the beaten eggs and let them soak well.
- Step 3 Whip the cream with a pinch of salt and pepper; Add the lemon juice and chopped dill and mix with a whisk.
- Place in a glass bowl and store in the fridge.
- Before serving the dish, fry the rolls in very hot oil, turning them over with two forks until golden brown.
- Drain on absorbent kitchen paper and serve in a bowl with the bowl of cream in the center, as an accompaniment.
