Roll of salmon trout
Instructions
Wash and dry the trout fillets that you removed all lateral spines, steam Cook resting them on a deep dish, supported on a pot of water to a boil.
Soften the leaves of gelatine in cold water.
In a saucepan pour the cream and heat the wax in a double boiler, add the isinglass squeezed, keep on stirring until it is well mixed.
Cut the trout fillets, collect them in a bowl, add the grated horseradish, lemon juice, pepper, salt and cream and gelatin mixture.
Passed all the mixer, you must obtain a rather hard.
Knock it with your hands by giving it the shape of a sausage wrap it up tightly in aluminum foil and let it firm up in the refrigerator for about 4 hours.
Serve the rolls cut in thin slices surrounded by trout eggs and some rocket leaves.
Accompanying wines: Orvieto, Soave DOC DOC DOC, Alghero.
Ingredients and dosing for 4 persons
- 4 = Threads = salmon trout
- 1 jar of trout eggs
- 20 cl of cream
- 1 lemon
- 2 sheets of isinglass
- Grated horseradish
- Some leaves of arugula salad
- Salt
- White pepper