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 Forellenröllchen mit Vulcano Schinken auf mariniertem Kraut  Trout rolls with vulcano ham on marinated cabbage 

TROUT ROLLS WITH VULCANO HAM ON MARINATED CABBAGE

Time required: 15 minutes

Trout rolls with vulcano ham on marinated cabbage

Ingredients for 4 persons

4 trout filets, 4 slices of Vulcano ham, 200g thinly sliced young cabbage, butter, apple balsamic vinegar from Gölles, salt, pepper

PREPARATION

Butter small cups or moulds. Bone the fish filets, season, top with Vulcano ham and roll up tightly. Place in the prepared moulds and cook for approx. 8 minutes in an oven at 200 degrees. Briefly steam the cabbage with butter and a little water, season with salt and dress the cabbage with the juice, marinade with the apple balsamic vinegar, place the trout filet on top and serve promptly.

TIP

Fried strips of potato can be used as a garnish.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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