Recipe
Trout rolls with herb cream cheese on a parsley sauce
easy
APPROX. 50 mins
Enough For
4 persons
Cookware
DUROTHERM® / HOTPAN®Nutritional Value
3272 kJ / 781 kcal (Per person)
Ingredients
- Carbohydrates15 g
- Sugar13 g
- Fat55 g
- Protein50 g
Allergens
- alcohol
- fish
- lactose
Note
As a starter half the quantities or double the number of persons.
Cooking Equipment
- » Cocktail sticks
Ingredients
- »8 trout fillets without skin
- »2 3/4 ounces fresh cream cheese with herbs e.g Cantadou
- »3 tbsp butter
- »1 large shallots chop finely
- »6 1/2 tbsp dry white wine
- »6 1/2 tbsp dry vermouth (Noilly Prat)
- »1 3/4 cups cream
- » Maizena express light
- »1 bunch leaf parsley chop finely
- » Sea salt and black pepper Freshly ground
- »2 squirt of lemon juice
Preparations
1. Place the trout fillets with the "skin side" up.
2. Season with salt and pepper and spread each fillet with 1 teaspoon of cream cheese.
3. Then roll up to a roulade starting from the tail and fix with a toothpick.
Instructions
1. Heat butter. Lightly sautè the shallots.
2. Add the white wine and Noilly Prat, then add the trout rolls.
3. Place the lid on and heat until a thin plume of steam rises from between the lid and rim of the pan.
4. Reduce the heat and allow to simmer for 5 minutes.
5. Start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
6. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and soft cook for approx. 15 minutes.
Serving
Then place the trout rolls on a preheated serving dish, remove the toothpick and keep warm.
Reduce the liquid by half.
Add the cream, bring to the boil and, if necessary, bind the sauce with Maizena express, then add the chopped parsley.
Add a few squirts of lemon juice and season to taste with sea salt and black pepper.
Pour the parsly sauce over the trout rolls and serve with with potatoes or rice.
Origin
Kuhn Rikon
easy
APPROX. 50 mins
Enough For
4 persons
Cookware
HOTPAN® ComfortNutritional Value
3272 kJ / 781 kcal (Per person)
Ingredients
- Carbohydrates15 g
- Sugar13 g
- Fat55 g
- Protein50 g
Allergens
- alcohol
- fish
- lactose
Note
As a starter half the quantities or double the number of persons.
Cooking Equipment
- » Cocktail sticks
Ingredients
- »8 trout fillets without skin
- »2 3/4 ounces fresh cream cheese with herbs e.g Cantadou
- »3 tbsp butter
- »1 large shallots chop finely
- »6 1/2 tbsp dry white wine
- »6 1/2 tbsp dry vermouth (Noilly Prat)
- »1 3/4 cups cream
- » Maizena express light
- »1 bunch leaf parsley chop finely
- » Salt and pepper Freshly ground
- »2 squirt of lemon juice
Preparations
1. Place the trout fillets with the "skin side" up.
2. Season with salt and pepper and spread each fillet with 1 teaspoon of cream cheese.
3. Then roll up to a roulade starting from the tail and fix with a toothpick.
Instructions
1. Heat butter. Lightly sautè the shallots.
2. Add the white wine and Noilly Prat, then add the trout rolls.
3. Put on the lid and start the cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Serving
Then place the trout rolls on a preheated serving dish, remove the toothpick and keep warm.
Reduce the liquid by half.
Add the cream, bring to the boil and, if necessary, bind the sauce with Maizena express, then add the chopped parsley.
Add a few squirts of lemon juice and season to taste with salt and black pepper.
Pour the parsly sauce over the trout rolls and serve with with potatoes or rice.
Origin
Kuhn Rikon
easy
APPROX. 40 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
3272 kJ / 781 kcal (Per person)
Ingredients
- Carbohydrates15 g
- Sugar13 g
- Fat55 g
- Protein50 g
Allergens
- alcohol
- fish
- lactose
Note
As a starter half the quantities or double the number of persons.
Cooking Equipment
- » Cocktail sticks
Ingredients
- »8 trout fillets without skin
- »2 3/4 ounces fresh cream cheese with herbs e.g Cantadou
- »3 tbsp butter
- »1 large shallots chop finely
- »6 1/2 tbsp dry white wine
- »6 1/2 tbsp dry vermouth (Noilly Prat)
- »1 3/4 cups cream
- » Maizena express light
- »1 bunch leaf parsley chop finely
- » Sea salt and black pepper Freshly ground
- »2 squirt of lemon juice
Preparations
1. Place the trout fillets with the "skin side" up.
2. Season with salt and pepper and spread each fillet with 1 teaspoon of cream cheese.
3. Then roll up to a roulade starting from the tail and fix with a toothpick.
Instructions
1. Heat butter. Lightly sautè the shallots.
2. Add the white wine and Noilly Prat, then add the trout rolls.
3. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Serving
Then place the trout rolls on a preheated serving dish, remove the toothpick and keep warm.
Reduce the liquid by half.
Add the cream, bring to the boil and, if necessary, bind the sauce with Maizena express, then add the chopped parsley.
Add a few squirts of lemon juice and season to taste with salt and black pepper.
Pour the parsly sauce over the trout rolls and serve with with potatoes or rice.
Origin
Kuhn Rikon
easy
APPROX. 40 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
3272 kJ / 781 kcal (Per person)
Ingredients
- Carbohydrates15 g
- Sugar13 g
- Fat55 g
- Protein50 g
Allergens
- alcohol
- fish
- lactose
Note
As a starter half the quantities or double the number of persons.
Cooking Equipment
- » Cocktail sticks
Ingredients
- »8 trout fillets without skin
- »2 3/4 ounces fresh cream cheese with herbs e.g Cantadou
- »3 tbsp butter
- »1 large shallots chop finely
- »6 1/2 tbsp dry white wine
- »6 1/2 tbsp dry vermouth (Noilly Prat)
- »1 3/4 cups cream
- » Maizena express light
- »1 bunch leaf parsley chop finely
- » Sea salt and black pepper Freshly ground
- »2 squirt of lemon juice
Preparations
1. Place the trout fillets with the "skin side" up.
2. Season with salt and pepper and spread each fillet with 1 teaspoon of cream cheese.
3. Then roll up to a roulade starting from the tail and fix with a toothpick.
Instructions
1. Heat butter. Lightly sautè the shallots.
2. Add the white wine and Noilly Prat, then add the trout rolls.
3. Close the lid and cook under pressure at setting 2 for 4 minutes.
4. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
5. Once the cooking time is finished, set the DUROMATIC® aside and allow to cool.
Serving
Then place the trout rolls on a preheated serving dish, remove the toothpick and keep warm.
Reduce the liquid by half.
Add the cream, bring to the boil and, if necessary, bind the sauce with Maizena express, then add the chopped parsley.
Add a few squirts of lemon juice and season to taste with salt and black pepper.
Pour the parsly sauce over the trout rolls and serve with with potatoes or rice.
Origin
Kuhn Rikon