Paupiettes of Brook Trout (Forellen Rouladen)

Categories: Fish, German, Trout

Ingredients

• Stuffing:
• 1 teaspoon unsalted butter
• 2 tablespoons finely chopped onion
• 1 tablespoon finely chopped green bell pepper
• 1 tablespoon finely chopped red bell pepper
• 8 ounces jumbo lump crabmeat, bits of shell and cartilage removed
• 2 eggs
• 1/2 cup fine dry bread crumbs (see Chef's Note)
• juice of 1/2 small lemon
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried basil
• 1 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• Paupiette Assembly:
• 1 large leek, trimmed and cut in half, separating the green and white parts
• 4 fresh brook trout fillets (6 to 8 ounces each), skinned and pin bones removed
• salt
• freshly ground white pepper
• 4 tablespoons unsalted butter
• 4 large shallots, peeled and finely chopped (about 1 cup)
• 1 cup thinly sliced white button mushrooms
• 2 cups dry white wine, such as Sauvignon Blanc
• 3 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 1 tablespoon chopped fresh parsley
• 4 teaspoons salmon or sturgeon roe, for garnish

Directions

1. For the stuffing:

2. melt the butter in a small sauti pan over medium heat, add the onions and sauti until translucent. Stir in the bell peppers and sauti until softened and any liquid they release has evaporated, about 2 minutes. Remove from the heat and set in the refrigerator to cool completely.

3. Combine the cooled vegetables, crabmeat, eggs, bread crumbs, lemon juice, herbs, salt and pepper, mixing gently until incorporated. Cover and refrigerate for at least 30 minutes.

4. To assemble paupiettes:

5. bring a medium saucepan of lightly salted water to a simmer over medium heat. Add the white and green parts of the leek and poach until tender and the white part is softened. Remove the leek from the poaching liquid, slice the green part lengthwise into thin strips and set aside until cool enough to handle.

6. Score the skin side of each trout fillet (the side formerly covered with skin) several times using a paring knife and season with salt and white pepper. Place the stuffing in the center of each fillet and roll the ends securely around it. Peel back the layers of the cooled leek (the white part), wrap one or two layers around each fillet and secure with a strip of green leek, tying it in a knot. Set the assembled paupiettes aside momentarily.

7. Melt 1 tablespoon butter in a large sauti pan over medium heat, add the shallots and sauti until softened and translucent, about 1 minute. Add the mushrooms and sauti until softened and any liquid they release has evaporated, about 2 minutes.

8. Add the wine to deglaze, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Place the paupiettes in the pan, cover and cook over high heat for about 2 to 3 minutes. Reduce the heat to medium and simmer until the trout is fully cooked but still tender, about 7 to 10 minutes. Do not overcook. (The trout is fully cooked when it appears opaque.)

9. Remove the paupiettes from the pan, cover loosely with foil and set aside to keep warm while finishing the dish.

10. Place the flour and remaining 3 tablespoons of butter in a small bowl and knead together to form a beurre manii. Add the cream to the pan, stir in the beurre manii a little at a time until incorporated and the sauce thickens and add the parsley.

11. Set each paupiette on a plate, spoon some of the sauce overtop and garnish with salmon roe.

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