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.
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
- Airfreyer
Ingredients
- 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
Instructions
- 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.