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 salt, pepper, lemon juice and coriander. Place on a plate covered with foil and cover well with foil. For the lettuce rolls, cut 4 nice leaves and blanch very briefly in salted water, rinse with cold water and pat dry. Lay lettuce on top, place paper-thin fillets on top, fold lettuce in sideways and roll up well. Brush with a little liquid 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 minutes until fillets are nicely glazed. If necessary, cook a little longer. For the sauce, boil down the blood orange juice to 50 ml and thicken with cold butter. Meanwhile, cut about two handfuls of lettuce into fine strips and toss briefly in olive oil. Salt and drain on paper towels. Arrange in the center of the warmed plates. Add crème fraîche to the prepared risotto, if desired, arrange and place the trout fillet on top. Top with halved trout rolls and pour sauce over them.

Preparation Tip:

GUARANTEE RECOMMENDATION: fried fennel and blood orange wedges warmed in the sauce and fish butter sauce.

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