Trout Roulade with Bacon and Peppers

Roast the peppers in the oven over high heat until the skin turns black. Later cool and remove the skin. Check trout fillets for remaining bones and pluck them if necessary. Spread bacon slices thinly, cover with paprika, place the trout fillet on top and roll the whole thing up together.

Roll tightly in foil to secure and place in refrigerator.

Cook the roulade in the oven at 130 °C for about 18 minutes. Clean the arugula, rinse and spin dry, marinate as desired.

Cut trout roulade decoratively, serve with leaf salad. As an additional garnish fits fried arugula.

Winery Terra Gomelitz, Winemaker: Sebastian Laerchl, Gamlitz

Our tip: Use bacon with a fine, smoky note!

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