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Rainbow Trout Rolls Stuffed With Pesto and Bruschetta

A guaranteed hit! Tasty recipe you can prepare quickly, and in advance. Need we say more?

  • Serving 6 portions
  • Preparation 25 min
  • Cooking 30 min
Ingredients
3 rainbow trout fillets 350 g each
  250 ml (1 cup) pesto, homemade or store-bought
  Basil leaves
  L’Ancêtre Parmesan cheese, grated
 375 ml (1 1/2 cup) bruschetta, homemade or store-bought
  Extra virgin olive oil
  Freshly milled black pepper
Preparation
  1. Preheat oven to 190°C (375°F).
  2. Remove skin from fish fillets, then cut each one in two along the middle to create long strips. Spread some pesto onto each strip. Perform same with bruschetta. Garnish with basil, and pepper to taste.
  3. Sprinkle the Parmesan. Gently roll fish strips. Secure each one with a toothpick, then arrange on a large cooking sheet. At this point, you can either proceed with the recipe, or cover the rolls and refrigerate up to 24 hours.
  4. Moisten rolls with a little olive oil. Sprinkle with Parmesan.
  5. Slide the cooking sheet onto the middle oven rack, and cook 30 minutes or until the fish is flaky and opaque.
  6. Remove rolls from oven. Gently use a spatula to serve one by one. Top with cooking juices. Serve with a steamed mushroom and asparagus risotto.

Advance preparation: 12 hours, but cook just prior to serving

To accompany your recipe

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Discover the best pairings for the Rainbow Trout Rolls Stuffed With Pesto and Bruschetta on the SAQ website!

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