Pesto Rainbow Trout Roulade
Rainbow trout is the perfect vessel for the fresh and bright flavours of pesto. Topping the roulade with crushed cornflakes adds a layer of texture, making these simple ingredients shine.
Equipment
Ingrediënten
- 4 140 gram rainbow trout fillets
- 1 large egg
- 1 ½ tablespoons water
- 1 cup crushed cornflakes
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 teaspoons pesto
- 1 ½ tablespoons butter melted
- 4 lime wedges
Instructies
- Between two pieces of baking paper, gently pound fish fillets until “rollable”, about 6mm thickness.
- In a small bowl, whisk together egg and water.
- In a shallow dish, combine cornflakes, salt and pepper.
- Preheat air fryer at 180°C for 3 minutes.
- Spread 1 teaspoon pesto on each fish fillet.
- Tightly and gently roll a fillet from one short end to the other.
- Secure with a toothpick.
- Repeat with each fillet.
- Roll each fillet in egg mixture and coat in cornflake mixture.
- Place fish in lightly greased air fryer basket.
- Drizzle tops with melted butter.
- Cook for 6 minutes.
- Transfer to a serving dish and let rest for 5 minutes.
- Remove toothpicks.
- Serve warm with lime wedges.
