Baked Buxton Trout Roulade
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SERVES TWO LIGHT ENTREE
1 Whole Buxton trout filleted & boned
1 1\2 tsp kutjera powder ( available most supermarkets & specialty shops )
pinch smoked paprika
salt & cracked black pepper
15 gms salted butter
toothpicks
1\4 Celeriac medium size ( celery root )
peeled and finely shredded long ways ( mandolin )
3 tblsp home made mayonnaise
1 tblsp shredded parsley
1\2 lemon juiced the other 1\2 to serve
salt & cracked black pepper
Method:
* Lay trout fillet skin side down and sprinkle desert raisin, paprika, salt & pepper.
Roll thin side up to top & toothpick top & bottom to fasten
set on non stick papers standing up
* place 1/2 butter on each & bake for about 4-6 mins in a pre heated oven (190 C)
* Meanwhile shred celeriac and toss with extra lemon juice, s&p & mayonnaise
* Add shredded flat leaf parsley stir in with serving tongs
Travis boltong ( Mansfield Chef )
