Trout of Darkness
Smoked Trout and Basil Rolled in a Savory Chocolate Roulade with Fresh Herb Salad
1 hour
Serves 4
DinnerFrenchGluten-freeNut-freeSoy-free
Herb's take
European modernist chefs love to pair unexpected flavors, and here you’ll roll smoked trout and basil into a decadent chocolate roulade for a dinner entrée that bends sweet-savory paradigms. Along the way, you’ll master rolling a roulade and balancing unlikely ingredients with finesse.
Equipment needed
- rimmed baking sheet (10x15-inch)
- parchment paper
- hand mixer or stand mixer
- kitchen towel
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 350°F. Line a 10x15-inch rimmed baking sheet with parchment paper and lightly grease it.
- 02Melt the butter and bittersweet chocolate together in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Remove from heat and cool for 5 minutes.
- 03In a large bowl, whisk the egg yolks with half the sugar (about 2 1/2 tbsp) until pale and thick, then blend in the melted chocolate mixture and cocoa powder.
- 04In another bowl, beat the egg whites to soft peaks, then gradually add the remaining sugar and beat to stiff, glossy peaks.
- 05Gently fold one-third of the meringue into the chocolate base to lighten it, then fold in the rest just until streaks disappear.
- 06Spread the batter evenly onto the prepared pan. Bake for 12-14 minutes until puffed and just set. Cool 5 minutes, then dust a clean kitchen towel with the extra cocoa powder and invert the cake onto it. Peel off the parchment and let cool completely.
- 07While the cake cools, in a medium bowl, combine the flaked smoked trout, sliced basil, lemon zest, and half the lemon juice. Drizzle with 1 tablespoon olive oil and toss gently.
- 08For the salad, toss arugula, parsley, and chives with 1 tablespoon olive oil and remaining lemon juice.
- 09In a small bowl, whisk together the crème fraîche, mustard, and honey. Set aside.
- 10When the cake is cool, carefully spread the trout-basil mixture evenly over the surface, leaving a 1/2-inch border on all sides.
- 11Starting at a short end, tightly roll up the cake with the aid of the towel, peeling it away as you go. Place seam-side down and chill 10 minutes to set.
- 12Trim the ends for clean slices. Using a sharp knife, cut into 1-inch rounds.
- 13To serve, arrange two roulade slices per plate. Spoon a small pool of mustard crème fraîche beside each, and top with a tangle of herb salad.
- 14Serve immediately and revel in the smoky, herbal, and chocolatey harmony.
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