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Rolls of Trout Fillet with Almonds in Wild Boar Bresaola
Rolls of Trout Fillet with Almonds in Venison Gusto Wild Boar Bresaola with Sauce Beurre Blanc, Blanched Asparagus and Spiced Cranberry by Roman Martsinkevich
4 pcs trout (or 8 fillets)
8 strips of Venison Gusto Wild Boar Bresaola (100g)
1 bay leaf
30g chopped toasted almonds
1 bunch of asparagus
100 ml cream
50ml white wine
100g of cranberries
50g of honey
1 sprig of rosemary
10 pcs of black pepper
Rinse trout, remove scales, cut-off the fillets and remove the bones from the filets, put it into the refrigerator.Wash the fish bones, put in a preheated pan, add coarsely chopped onions and carrots, parsley stalks, blanch it, and then add water. Bring it to boil, reduce the heat to low and cook for 20 minutes, add the bay leaf, a little salt and pepper. Strain it through a sieve.
Peel the asparagus, tie it to a bun, take a small saucepan, pour water in, wait until the water is boiling, then add salt and the asparagus, so that the upper part is not in the water. Cook for 7-8 minutes, and then put into iced water.
Chop shallots finely, put into a preheated pan, fry, add wine, evaporate it, and then pour it to the fish broth, boil it until almost no liquid remains, then pour the cream and boil down again and remove from heat. Cut very cold butter into cubes and put one by one into the hot cream, whisking the sauce constantly. Strain the sauce through a sieve, add salt if necessary.
Pour the honey into a small saucepan, bring it to boil, and put in there cranberries, rosemary and crushed black pepper. Stir and cook it for 15 minutes over medium heat.
Cut trout fillet into two pieces, add salt and pepper, sprinkle with almonds, roll it up skin out-side and wrap it in Wild Boar Bresaola. To keep the rolled form, pierce and fasten strips bresaola by toothpicks.
Fry the rolls on all sides in a frying pan, in last minute pour 2-3 tablespoons of fish stock into the pan , turn off the stove and cover the pan with a lid.
Before serving the asparagus, if desired, it can be heated for few minutes by placing it into a pan with olive oil, salt, pepper and a clove of garlic.
Place the rolls of trout with bresaola on a heated plate, next put the asparagus, sauces can be served separately or the plate can be decorated with it.
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