Salmon Trout Fillet with Tomato Sauce and Ribbon Pasta

Ingredients

• 100 g leek
• 1 Shallot
• 2 tsp butter
• 1 tsp flour
• 100 g whipping cream
• Salt
• 2 salmon trout fillets about 180 g (or trout fillets)
• pepper (ground)
• Lemon juice
• 2 tbsp oil
• 1 egg yolk
• 3 tbsp grated white bread
• 1 Shallot
• 2 tbsp oil
• 250 g diced tomatoes
• Salt
• pepper (ground)
• 1 pinch sugar
• 2 tsp balsamic vinegar
• 150 g thin ribbon pasta
• 1 tbsp butter
• 1 tbsp freshly chopped rosemary

Instructions

1. 1.

   Clean, wash and dice leek. Blanch leek, shock in cold water and drain well. Peel shallot, finely dice, briefly sauté in hot butter, sprinkle flour over it. Deglaze with cream, bring to a boil. Stir in leek, season with salt, let cool. Rinse fish fillets, pat dry, season with salt, pepper, lemon juice. Quickly sear both sides in hot oil. Mix cooled leek mixture with egg yolk and breadcrumbs.

2. 2.

   Peel and finely dice shallot. Sauté in hot oil, add tomatoes, simmer 2 minutes, season with salt, pepper, sugar, vinegar. Lightly puree with immersion blender.

3. 3.

   Cook pasta in plenty of boiling salted water until al dente.

4. 4.

   Spread leek mixture on fillets and bake at 200°C for about 5 minutes until golden brown or briefly broil. Whisk butter with rosemary, fold into pasta.

5. 5.

   Arrange fillets with pasta and tomato sauce on plates.