Rolled Trout With Asparagus And Tarragon Cream
64
- Prep Time25 mins
- Total Time45 mins
- Makes6 Servings
This elegant, company-worthy dish manages to be both light and decadent at the same time.
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 34g, Carbohydrates 7g, Fat 21g, Fibre 2g, Sodium 460mg.
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