-
1
Saute half the leeks in the oil, until tender but not brown.
-
2
Set aside.
-
3
Coarsely chop white part of scallions, reserving leaves, then process with sauteed leek and the basil in a food processor until finely chopped.
-
4
Add whitefish and process until finely pureed.
-
5
Add egg and lemon juice and process until smooth.
-
6
Season with salt and pepper.
-
7
Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
-
8
Place a trout fillet on a plate or work surface with the side that had the skin up and season lightly with salt and pepper.
-
9
Place a heaping tablespoon of whitefish mixture at the wide end.
-
10
Roll trout fillet over the mousse, stand it up and smooth the mousse on top.
-
11
Tie a scallion leaf around fillet (this is only decoration; the fillet will remain tightly wound around mousse without it).
-
12
If scallion leaves are too stiff to tie, dip briefly in hot water to wilt.
-
13
Repeat with 7 remaining trout fillets.
-
14
Preheat oven to 350 degrees.
-
15
Place fish rolls standing up in a glass or enamel baking dish.
-
16
Scatter remaining leek around them, then add the fish stock and wine.
-
17
Cover top with a piece of wax paper or parchment paper, place in oven and bake 30 minutes.
-
18
Cool, then refrigerate.
-
19
Serve fish rolls with herbed horseradish sauce.
