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Trout rouleau with spinach and olive tapenade

A tightly rolled rouleau with a pretty pattern of spinach and olives.

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Allergens and dietary requirements

  • Fish
  • Cow's milk
  • Lactose
  • Egg
  • Pescetarian

Ingredients

1
kg
trout fillet with skin
50
g
lamb’s quarter spinach (wild spinach)
olive tapenade
20
g
egg white
180
g
whipping cream
salt and pepper

Scale recipe

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