Trout roulade with asparagus, scallion, prosciutto and pesto cream

Created by our friend the talented Ontario chef Signe Langford.

Decadent and pretty, this dish is perfect for a fish-themed dinner, lunch or brunch. For pescatarians, simply omit the prosciutto or use some plant-based ‘bacon’ instead. And remember, when selecting the cream, read the ingredients; many 35% creams contain stabilizers and thickeners which we don’t want! This recipe is easily scaled up for more guests at the table.

Ingredients

• 3 – 6 spears asparagus, washed, tough ends trimmed
• 4 scallions, washed, root ends trimmed, cut in half
• ½ cup 35% or whipping cream
• ¼ cup + 1 Tbsp. pesto, best quality store-bought is fine
• 2 Springhills rainbow trout fillets
• 4 slices of prosciutto
• 1 tsp butter
• Sea salt to taste pepper to taste

Method

1. Bring a large, high-sided skillet filled with salted water, up to a boil over high heat. Add the asparagus and scallions, blanch for 60 seconds; transfer to a bowl of ice-cold water. Allow asparagus and scallions to chill; when cold to the touch, transfer to a clean kitchen towel to dry; set aside. The number of asparagus spears you need will depend on the thickness of the spears, anywhere from three to six.
2. Pre-heat oven to 375F
3. Grease an oven safe dish with butter; set aside.
4. Lay two slices of prosciutto end to end on the counter. Arrange a fillet on top of the prosciutto, skin side up, then season with salt and pepper. If you want to be fancy, go ahead and trim the thinner, paler, belly edge of the fillet; it will be more uniform. Save the offcuts for another use!
5. Lay half the asparagus and half the scallions at the end of the fillet closest to you, and roll tightly, gathering up any stray bits of prosciutto. Once rolled up, place in the buttered dish, seam side down. Repeat with the remaining ingredients.
6. Roast in the oven (uncovered) for about 25 – 30 minutes, or until trout is opaque coral pink, firm to the touch, and veggies are beginning to brown at the ends.
7. In a small saucepan, whisk together cream and pesto, and gently warm over medium-low heat. Do not boil or the sauce may curdle.
8. To serve, spoon the pesto cream onto a platter, then add the two roulades. Serve with a side spring salad and some simple, boiled new potatoes.

Did you know: The skin on our trout is mild-tasting and highly-nutritious? Well, it is, so don’t leave it behind!

Pro Tip: Keep a pair of tweezers or needle nose pliers in the kitchen just for pulling the odd stray
pin bone from fish fillets. To detect a pin bone, simply run your hand along the flesh side of the
fillet.