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–+ servings

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.
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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.
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Course; Airfryer / Fish
Diets; Low Carb