Steinbutt Fillets Stuffed with Salmon

Ingredients

• 2 Spring Onions
• 1 tbsp butter
• 100 g smoked salmon (sliced)
• 2 tbsp freshly chopped chervil
• 1 tbsp freshly chopped parsley
• Pepper (freshly ground)
• 2 large Steinbutt fillets (top and bottom fillet together) about 350 g each
• Salt
• 2 tbsp flour
• 1 egg
• 60 g breadcrumbs
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Wash, trim, and finely chop the spring onions. Briefly sauté in hot butter until colorless. Remove from heat and let cool. Dice the salmon finely, combine with the spring onions and herbs, and season with pepper.

2. 2.

   Rinse the fillets and pat dry. Spread the filling on one side of each fillet and fold the other side over it. Secure with toothpicks and season with salt and pepper. Dredge in flour, dip through beaten egg, then coat with breadcrumbs. Fry in hot oil in a non-stick pan for 6-8 minutes per side until slowly golden brown.

3. 3.

   Drain on kitchen paper, remove the toothpicks, and serve crosswise cut in halves.