Check that trout do not have any thorn; Remove the skin passing a wide knife from the tail to the head.
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| Ingredients to make trout and leeks rolls: |
| A trout loin (1/2 kg approx. Clean of thorns, can also be replaced by salmon) 2o 3 large leeks 1 chalota delldo in branches 2 eggs 4 tablespoons of flour 100 g of thick cream thick cream 1 lemon salt pepper olive oil |
Ingredients to make trout and leeks rolls:
2. Cut the fish into fine strips.
3. chop the very fine, almost crushed shalot and mix with a chopped dill spoon and two tablespoons of oil to mix the flavors.
4. Place the trout strips in a fountain and cover with this preparation, salt and pepper and leave in the fridge.
5. Step 2 Remove the ends of the leek and wash; Separate the leaves and scald two minutes in hot water, until they soften.
6. Remove with a sparkling and drain on paper paper.
7. Wrap a fish strip on a leaf of leaf and go through flour (holds with a stick if necessary to give it a roll).
8. Pass them to a plate with beaten eggs and let them soak well.
9. Step 3 Beat the cream with a pinch of salt and pepper; Throw the lemon juice and chopped dill and mix with rods.
10. Place in a glass bowl and store in the fridge.
11. Before serving the plate, fry the rolls in very hot oil, turning them around with two forks until golden brown.
12. drain on cooking paper and serve in a fountain with the cream bowl in the center, as an accompaniment.
