This impressive, yet simple, Roulade is ideal for a light lunch. The subtle taste of the herbs really do complement the flavor of the fish.

Courgette and Trout Roulade Recipe Picture

Courgette and Trout Roulade Recipe Picture

Recipe Preparation Time

  • 15 minutes preparation time
  • 25 minutes cooking time plus chilling
  • 292 Kcal per portion
  • 24.3g fat per portion of which
  • 13.7g is saturated
  • 8 servings

Recipe Ingredients

  • Butter 50g (2oz)
  • Courgettes 2. totalling about 225g (8oz), coarsely grated
  • Plain flour 3 tbsp
  • Milk 300m1 (X pint)
  • Eggs 4, separated
  • Spring onions 4. trimmed and chopped
  • Salt and freshly ground black pepper
  • Chopped parsley a generous handful
  • Mascarpone cheese 250g tub
  • Tartare sauce 1-2 tbsp
  • Smoked trout 125g pack flaked
  • Chopped chives about 1 tbsp
  • Dill sprigs about 6. torn into smaller pieces

Recipe Method

Preheat the oven to 200°C/400°F/ Gas 6. Line a Swiss roll tin measuring 33 x 23cm (13 x 9in) with greased baking parchment. Melt half the butter in a frying pan, add the courgettes and cook over a medium heat for 3-4 minutes until softened but not brown. Take off the heat.

Meanwhile, melt the rest of the butter in a saucepan, add the flour and beat well to a thick paste. Add the milk gradually, beating well to make a smooth sauce and simmer for 2-3 minutes. Take off the heat and cool for a couple of minutes. Beat in the egg yolks and then the cooked courgettes, spring onions, plenty of seasoning and the parsley.

3 Whisk the egg whites until just firm. Mix a spoonful into the courgette sauce and then fold in the rest. Spoon the mixture into the tin, spreading it into the corners.

Bake in the middle of the oven for 15-18 minutes until risen and just set. Put a piece of baking parchmnet on a folded clean tea towel on the work surface and turn the roulade out onto the paper. Remove the lining paper and cool for about 30 minutes.

Soften the cheese in the tub, add the tartare sauce and spread the mixture over the roulade, leaving a thin border round the edges. Scatter flakes of fish over the top and then sprinkle with the herbs Season.

Roll up the roulade from one of the short edges, using the paper to help. Roll it quite tightly then lift it and place it, join down, onto a plate.

Chill, but bring back to room temperature for about 10 minutes before slicing and serving.

Cook's Tips

  • The roulade will keep in the fridge. covered, for 3-4 days.
  • Add horseradish sauce instead of tartare sauce.

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