Marinated trout roulade
Instructions
Private trout filet any scraps and leftover bones and arrange them on a plate.
Sprinkle with a tablespoon of salt, a teaspoon of sugar, half of the crushed peppercorns and thyme leaves and Mint.
Cover the dish with plastic wrap and place it in a cool place, leaving to marinate for a trout.
When serving, clean well the tenderloin from the marinade, place it on a cutting board and slice it crosswise wood, such as is done with the smoked salmon: very thin slices.
Drain the palmito conservation and liquid from cut logs.
Always coil them one by one in a slice of trout, place the rolls on a bed of soncino and lattughino, washed away.
Fill the pot with onion rings and, if desired, with washers of palmito and radishes.
Add 3 tablespoons of lemon juice emulsified with oil-8, with a pinch of salt and ground pepper.
Serve immediately.
Ingredients and dosing for 6 persons
- 1 thread of barbed already trout (300 g)
- 150 g of hearts of palm
- 150 g of lattughino salad and salad soncino
- Fresh spring onion
- Radishes
- Some leaves of thyme
- Some leaves of mint
- 1 teaspoon of granulated sugar
- 3 tablespoons of lemon juice
- 8 tablespoons of olive oil extra virgin
- 1 tablespoon of coarse salt
- Salt
- Black pepper in grains