Duo of over

Name: Duo of over - Sanda L.
Ingredients: 4 trout fillets; 150g smoked salmon; sage leaves; 20ml olive oil; 1 sprig of rosemary; Sauce: 3 tablespoons olive oil; 3 green onions; 3 green garlic stalks; 10 cubes of frozen spinach or 250g fresh; 1 lemon; salt; pepper; 100ml liquid cream; 3 tablespoons flour; 1 small cup of white wine.

Over - Duo of over by Sanda L. - Recipia

If you have fish planned for a Wednesday or simply want a different recipe, these trout rolls with smoked salmon, sage, and spinach sauce come together without any hassle. I first made them for a family meal, and they've been on the list ever since. I love the combination of fish, herbs, and a slightly tangy sauce, especially when the spinach is in season. The recipe also works with boneless fish, not just trout. Quick Info Total time: about 45 minutes Preparation time: 20 minutes Cooking time: 25 minutes Servings: 4 Difficulty: medium Recipe type: main course, suitable for fish days Ingredients 4 trout fillets (boneless and skinless) 150 g smoked salmon sage leaves (or sprigs if small) 20 ml olive oil 1 sprig of rosemary For the sauce: 3 tablespoons olive oil (from the frying oil) 3 green onions 3 green garlic stalks 10 cubes of frozen spinach or 250 g fresh spinach 1 lemon salt pepper 100 ml liquid cream 3 tablespoons flour 1 small cup white wine (about 70 ml) Preparation method 1. Preparing the fillets: Clean the trout fillets of any bones and pat them dry with a paper towel. If you're using larger fillets, you can cut them in half to create smaller, easier-to-portion rolls. 2. Filling the rolls: Place a sage leaf (or a sprig if the leaves are small) on each trout fillet. Lay a strip of smoked salmon over the sage, then roll the fillet tightly. Secure each roll with a toothpick to prevent it from unraveling during frying. 3. Preparing for frying: Dredge the rolls in flour on all sides, shaking off the excess. Heat 20 ml of olive oil in a large skillet, add the sprig of rosemary and a few sage leaves to infuse the oil for 1 minute. 4. Frying: Place the rolls in the skillet and fry over medium heat, turning them on all sides until golden brown. There's no need to leave them for long; when golden, remove them to a plate. 5. Spinach sauce: In the same skillet (without washing it, just discard the used rosemary and sage), keep 3 tablespoons of the oil in which you fried the fish. Add the sliced green onions and garlic and sauté for 2-3 minutes. Add the spinach (if frozen, add directly; if fresh, blanch it first, then chop finely or leave in larger pieces as preferred). Pour in the wine, juice from one lemon, salt, and pepper. Let everything simmer over low heat for 15 minutes, stirring occasionally. 6. Finishing the sauce: Add the liquid cream, stir, and let it bubble for another 1-2 minutes. You can adjust the taste now with salt, pepper, or lemon if needed. Turn off the heat. 7. Serving: The rolls are served warm, after removing the toothpick. On the plate, place the fish roll next to a generous spoonful of spinach sauce. A slice of lemon on the side helps for anyone who wants to add acidity. Why I make this recipe often It's one of those recipes that doesn't leave leftovers, as the fish pairs well with the sauce, and no additional side dish is needed. It's practical for days when fish is requested and fits with what I have on hand: frozen or fresh spinach, any boneless fish fillet. It can be easily adjusted based on what I have in the fridge. Tips and variations Tips If the spinach is fresh, I quickly blanch it in boiling water and chop it on the board before adding it to the sauce. I like not to chop it too finely. For a thicker sauce, leave the skillet uncovered to evaporate more liquid. If the fish fillets are very thin, the rolls will be smaller but will cook quickly. Substitutions Trout can be replaced with cod, pike-perch, or another boneless, skinless fish. In the absence of smoked salmon, smoked trout works too, but the final taste will be milder. Fresh sage can be replaced with oregano or basil, but it's good to have at least rosemary for flavor. Variations The sauce can also be made with other greens, such as sorrel or Swiss chard, but spinach remains preferred for taste and color. If you don’t have white wine, it can be left out, but the sauce will be less complex. Serving ideas I’ve only served it with lemon slices and occasionally some toasted bread. It can be eaten plain, but it also goes well with boiled potatoes if you want something more filling. Frequently asked questions 1. Can I make the fish rolls a day in advance? I do not recommend it because the rolls dry out, and the fried fish does not have the same texture after reheating. 2. Do I have to use fresh sage? No, but fresh sage gives a special flavor. If you don’t have it, use another herb like rosemary or even basil. 3. Can I use only frozen spinach? Yes, frozen spinach works very well for this recipe. You can put it directly in the skillet, no need to thaw it beforehand. 4. Is liquid cream important, or can I use something else? Liquid cream makes the sauce creamy. You can also use regular cream thinned with a little water or milk. 5. What can I replace the white wine with in the sauce? You can skip it, but the taste will be simpler. I do not recommend red wine, as it completely changes the flavor and color. Nutritional values Estimated per serving: about 350-400 kcal, of which 23 g protein, 28 g fat, 6-7 g carbohydrates. The numbers depend on the type of fish, how much sauce you use, and if you add bread or side dish. The fat content may vary depending on the cream and oil. Storage and reheating Fried fish rolls do not store well from one day to the next. If there are leftovers, I keep them in the fridge for a maximum of one day, covered. They can be easily reheated in steam or in the oven, but the texture will not be the same. The sauce holds up better and can be reheated separately.

Duo of over

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