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Stuffed Salmon Trout Roll



2 salmon trout fillets

- For the Filling:

  • 1 salmon trout (skinless and boneless), diced
  • 100 ml (3.4 fl oz) of cream
  • 1 egg white
  • Salt and pepper to taste

- For the Fish Stock Sauce:

  • Remnants of the trout (skin, trimmings)
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • Cold water as needed
  • 250 ml (1 cup) of prepared fish stock 
  • 200 ml (6.7 fl oz) of cream
  • 100 ml (1/2 glass) of prosecco

- For the Parsley Oil:

  • A handful of parsley (with stems)
  • 150 ml (5 fl oz) of vegetable oil


  1. Prepare the Filling: Blend the diced salmon trout with 100 ml of cream, egg white, salt, and pepper. This will be the filling.
  2. Prepare the Trout for the Roulade: Clean the second salmon trout fillet, remove the bones, and flatten it to an even thickness. Place the filling in the center of the fillet and roll it up, sealing it with plastic wrap.
  3. Cooking: Cook in the sous-vide machine at 140°F for 20 minutes.
  4. Sear the Trout: Once cooked, remove the trout from the sous-vide machine and lightly sear the surface.
  5. Prepare the Fish Stock: Cook the trout remnants, onion, carrot, and celery in cold water and bring to a boil for 30 minutes. Strain to obtain the fish stock.
  6. Fish Stock Sauce: Mix 250 ml of the fish stock with 200 ml of cream and 100 ml of prosecco. Bring to a boil and reduce by three-quarters. Add salt.
  7. Parsley Oil: Blend the parsley with vegetable oil at 160°F for 5 minutes, then strain. Mix some of this oil into the fish sauce.
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