Liz Sansom’s favourite recipe for a party at Widmouth Farm Cottages
Liz says… “It looks impressive and yet is really easy to make and tastes totally delicious.” Liz learnt how to make this recently on a one day course at the Devonshire School of Cookery run by Joanna Newton at Castle Hill. The classes run regularly and the recipes are always seasonal, using local produce. You watch a demonstration then sample it during a sumptuous lunch and in the afternoon you are supervised cooking another dish and take that home for dinner. Liz continues, “Many Widmouth Farm Cottages guests are spending a day on these cookery courses now”.
Ingredients
For the roulade base:
5 large eggs, separated
225g/8ozs – smoked trout trimmings, chopped
30g/1oz – butter
30g/1oz – plain flour
290ml/½pt milk
Handful of chopped dill or parsley
Salt & freshly ground black pepper
For the filling:
225g/8ozs poached fresh trout
4 generous tablespoons mayonnaise
Optional: 1 clove of garlic, crushed, to add to the mayonnaise
Directions
- Pre-heat oven to 200˚C/400˚F/gas mark 6
- Line a swiss roll tin with baking parchment (NOT greaseproof paper)
- Make a thick béchamel sauce by melting the butter (do NOT let it brown), adding the flour & stirring it in and cooking for 1 minute. Slowly incorporate the milk and cook for a further 5 mins, stirring constantly.
- Cool the sauce for a few minutes by standing saucepan in cold water. When cool enough to touch, add the egg yolks, herbs, chopped smoked trout, S & P and mix well.
- Whilst sauce is cooling, whisk egg whites to form stiff peaks. After egg yolks etc. have been added to sauce, fold in the egg whites.
- Spread the mixture over the prepared tin & bake for 10-15 mins until light golden brown. [You can freeze this once it has been cooled if you want to]
- When roulade is cool, turn out on to a piece of baking parchment. Spread with the mayonnaise and flake the poached fresh trout over (keep slightly more filling at the end nearest you, which will be in the middle when rolled and go lightly at the far end, so it doesn’t all ooze out). Now use the baking parchment to help you roll it, rolling a little then pulling back the parchment so it is not trapped, then rolling further, until it is like a savoury Swiss roll.
This is what it should look like. It sounds absolutely delicious and another one to add to the repertoire. Let us know how you get on if you do try it.
Thank you to Liz from Widmouth Farm Cottages for supplying this recipe to add to the growing number here on our blog… who’s hungry now?