John Myers
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Roulade from Rhön Brook Trout / Rhön Ham / Tomato Sauce
The perfect roulade from rhön brook trout / rhön ham / tomato sauce recipe with a picture and simple step-by-step instructions.
For the trout:
- 5 Pc. Trout fillet
- 2 tbsp Lemon juice
- Salt
- Pepper
- Sugar
- 10 disc Rhön ham air-dried wafer-thin
- 3 tbsp Olive oil
For the tomato sauce:
- 1 Pc. Chilli red mild
- 2 Pc. Clove of garlic
- 700 g Cherry tomatoes sweet
- 2 tbsp Tomato paste
- 1 tbsp White wine vinegar
- Olive oil
- 100 g Chopped almonds, peeled
- Salt
- Pepper
- Sugar
- Basil leaves
For the trout:
- Rinse trout fillets with cold water, pat dry. Halve the fillets lengthways. Drizzle with lemon juice, lightly salt and pepper. Place half a fish fillet on each slice of ham and roll it into a roulade. Pin the roulade with toothpicks.
- Sprinkle the trout roulades with a few drops of olive oil and bake in the preheated oven at 160 degrees convection / gas level 2-3 on the middle rack for about 13-15 minutes. The fillets are done when they are completely white on the outside. Do not leave in the oven for too long, otherwise they will cook too much and become dry.
For the tomato sauce:
- Core the chilli pepper, peel the garlic and finely chop both. Quarter, core and roughly dice cherry tomatoes. Don’t peel. Set aside (if using large tomatoes, remove the seeds and the gooey, otherwise the sauce would become watery).
- Toast the almonds lightly brown in a dry pan without oil. Add 1 teaspoon of sugar and lightly caramelize. Briefly fry the tomatoes, garlic and chilli with the tomato paste, vinegar and a little olive oil in a pan and reduce any excess liquid.
- Then season with salt, pepper and a little sugar. Arrange 2 trout roulades with the warm tomato sauce on a preheated plate. Garnish with basil leaves and ground pepper.
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