Rolled trout with asparagus and tarragon cream

50

PREP TIME

25 min

TOTAL TIME

45 min

Makes

6 Servings

Rolled trout with asparagus and tarragon cream

Roberto Caruso


Ingredients

  • 2 tbsp butter
  • 1 bunch thin asparagus , trimmed and cut in half crosswise
  • 8 shallots , thinly sliced
  • 1/4 cup chopped fresh tarragon
  • 3 tbsp 35% cream
  • 2 tbsp dry vermouth
  • 2 tbsp Dijon mustard
  • 3/4 tsp salt
  • 3 skinless, boneless trout fillets , about 300-g each
  • 2 tbsp extra-virgin olive oil
  • 284-g pkg baby arugula , about 7 cups
  • 3 tbsp white wine vinegar

Instructions

  • Preheat oven to 400F. Line a large baking sheet with parchment paper.
  • Melt butter in a large frying pan over medium. Add asparagus and cook until just tender, 2 to 3 min. Transfer asparagus to a plate. Add shallots to same pan and cook, stirring occasionally until soft, 5 to 6 min. Stir in tarragon, cream, vermouth, Dijon and 1/4 tsp salt. Cook for 2 more min then remove from heat.
  • Pat fish dry with paper towels. Cut each fillet in half lengthwise. Flip fish so the side that had skin on it faces up. Spread a layer of shallot mixture over each piece of fish. Divide asparagus and lay across widest end of each. Roll tightly towards the tail end and fasten with a toothpick. Lay each roll on prepared sheet and brush tops with 1 tbsp oil. Sprinkle with 1/4 tsp salt.
  • Bake in centre of oven until a knife tip inserted into thickest part of fish and held for 10 sec comes out warm, 15 to 20 min.
  • Toss arugula with vinegar, remaining oil and remaining salt. Season with pepper. Divide among plates and top with trout.

Nutrition (per serving)

  • Calories
  • 353,
  • Protein
  • 34 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 21 g,
  • Fibre
  • 2 g,
  • Sodium
  • 460 mg.

Prep Tip:

Ask the fishmonger or fish-counter person to remove the skin from trout.

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