Trout rouleau with spinach and olive tapenade

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

Trout rouleau with spinach and olive tapenade

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trout fillet with skin



lamb’s quarter spinach (wild spinach)



olive tapenade



egg whites






salt and pepper

Preparation method

  • Use 200g of the trout fillet to make a farce.
  • Mix ⅛ of the farce with the olive tapenade.
  • Thoroughly pat dry the remaining trout fillets and season with salt and pepper.
  • Wash the spinach and dry well in a salad spinner. 
  • Place the seasoned fillets on shrink wrap.
  • Spread a little of the farce on top.
  • Cover with the spinach and press down lightly.
  • Pipe a dot of the olive farce 3cm from the bottom on top of the spinach.
  • Roll up the trout fillets by slowly rolling the shrink wrap away from you (firmly press down on the closing edge as you roll).
  • As soon as the roll has been rolled, tightly twist the outer edges of the shrink wrap.
  • Cook the rouleau in a water bath at 62°C for approximately 30 minutes.

Serving suggestions

  • As a component in a Niçoise-style salad.
  • As part of a composition with freekeh, ras el hanout, and tzatziki.

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