Salmon Trout Rolls with Blood Orange Sauce

Cut 4 larger, even slices from the trout fillets and 4 very thin slices (for the roulade). Season the larger slices with pepper, juice of one lemon, salt and coriander. Place on a plate covered with foil and cover well with foil. For the rolls, cut 4 nice leaves from the leaf lettuce and blanch (blanch (scald)) very briefly in salted water, rinse when cool and dry. Lay lettuce on top, place paper-thin fillets on top, fold lettuce in sideways and roll up tightly. Brush with a little melted butter and place rolls on a plate covered with foil and brushed with a little butter. Close foil tightly and now place both plates in the preheated oven at 85 °C for 20 min. until fillets are nicely glazed.

If necessary, cook a little longer.

For the sauce, boil the blood orange juice to 50 ml and bind (assemble) (bind) with ice-cold pieces of butter. Meanwhile, cut about two handfuls of leaf lettuce into tender strips and toss briefly in olive oil.

Salt and drain on paper towels. Arrange in the center of heated plates. Add crème fraîche to the prepared risotto, arrange and place the trout fillet on top. Top with halved trout rolls and pour sauce around.

Cooking time: approx. 20 – half an hour Oven temperature: 85 degrees Celsius

Garniture recommendation: fried fennel and blood orange warmed up in the sauce

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