Involtini di trota

🐟 Trout rolls with Scimudin, asparagus, and potato cream

An elegant and light second course that combines the flavors of Valtellina in a delicate and creamy embrace 🍃🧀🌸

Introduction

Perfect for an elegant dinner or to impress with a light yet impactful second course, these trout rolls with Scimudin heart and asparagus are a true tribute to the genuine products of Valtellina.
The delicate taste of trout meets the creaminess of Scimudin, a typical soft cheese, and is enhanced by a velvety potato cream, flavored with garlic and onion. All completed by the freshness of al dente asparagus. A harmonious dish that is beautiful to see, perfect for special occasions. ✨

📝 Ingredients (for 4 people)

For the rolls:

• 8 trout fillets of 100 g each
• 120 g of Scimudin cheese
• 12 asparagus tips
• Salt and pepper to taste

For the potato cream:

• 1 medium potato
• 1 clove of garlic (without germ)
• 1 small chopped onion
• Hot vegetable broth to taste
• Extra virgin olive oil to taste
• Salt to taste

👩‍🍳 Step-by-step preparation

Potato cream:

1. Peel the potato and cut it into cubes.
2. In a saucepan, sauté the chopped onion with a drizzle of extra virgin olive oil.
3. Add the potatoes and cover with hot vegetable broth.
4. Halfway through cooking, add the clove of garlic without the germ.
5. After about 20 minutes, when the potatoes are soft, blend everything with an immersion blender and emulsify with a drizzle of EVO oil, until you achieve a smooth and velvety cream.

Trout rolls:

1. Slightly flatten the trout fillets with a meat mallet. Season lightly with salt.
2. Cut the Scimudin into strips and place one on each fillet.
3. Roll the fillets starting from the tail, then wrap them in plastic wrap to maintain their shape.
4. Clean the asparagus and cook them starting from cold salted water, draining them al dente.
5. Cook the rolls in a steamer for 10 minutes, then let them rest, remove the wrap, and keep them warm.

🍽️ Plating

• Place a layer of potato cream in the center of the plate.
• Lay the trout rolls on top, then add the asparagus tips.
• Garnish with edible fresh flowers for a scenic touch.

💡 Chef's tip

For an extra aromatic note, you can add a zest of untreated lemon before serving or a drizzle of rosemary oil.

The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe.