Lettuce Wraps with Trout
Main Dishes • European
Description
Lettuce wraps filled with trout.
Ingredients
- Eel 2 pieces
- Fillet of Sturgeon 15 oz
- Champignons 5 oz
- Spanish onions ½ heads
- Garlic 4 cloves
- Butter 5 oz
- Parsley 0 oz
- Lemon 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Flatten a large piece of trout fillet into four thin pieces, each approximately 10 cm on each side. Wrap each piece in plastic wrap and pound it using a small skillet or saucepan. Place the pounded trout in the refrigerator.
Step 2
Finely chop the mushrooms, onion, and garlic, then sauté them in 20 grams of butter until cooked through. Combine the cooked mushrooms with the finely chopped parsley.
Step 3
Separate the heads of lettuce into individual leaves and drop them into boiling salted water for one minute. Then transfer them to a colander to drain excess water. You can even gently squeeze the leaves by hand to further reduce the moisture.
Step 4
Place the blanched leaves on plastic wrap to form a green square with a side of approximately 15 cm. On top of the square, layer the pounded trout fillet, then add a thin layer of sautéed mushrooms with onions and garlic. Season with salt and pepper, then roll it up tightly, tying the plastic wrap securely at both ends to create a large candy shape. You will make a total of four.
Step 5
Place the candies in a pot with gently boiling water for seven minutes.
Step 6
Remove the rolls, carefully peel off the film, cut into pieces, and serve, for example, with melted butter whipped with lemon juice.
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