Stone Trout in Sage-Ham Wrap with Tomato Salsa

Ingredients

• 250 g starchy potatoes
• 2 carrots
• Salt
• 75 ml milk
• 2 tbsp butter
• 1 handful Arugula
• 40 g dried tomatoes (in oil)
• 2 tbsp olive oil
• 3 sprigs thyme
• 1 tbsp Lemon Juice
• Salt
• Cayenne pepper
• 600 g stone trout fillet (pre‑prepared)
• pepper (ground)
• 4 slices Parma ham
• 4 Sage leaves
• 2 tbsp olive oil

Instructions

1. 1.

   Peel and roughly cube the potatoes and carrots, then simmer in salted water for about 20 minutes.

2. 2.

   Finely chop the tomatoes. Mix with oil and finely chopped thyme leaves, seasoning with lemon juice, salt, and cayenne pepper to make a vinaigrette.

3. 3.

   Rinse the stone trout, pat dry, and cut into four evenly sized pieces. Season with pepper and wrap each piece in a slice of Parma ham, placing a sage leaf on top and securing with a toothpick. Fry in hot oil for 1–2 minutes per side, then remove from heat and let rest for several minutes.

4. 4.

   Drain the vegetables, allow to cool slightly, but do not mash too finely. Bring milk to a boil, then stir in cold butter into the vegetable puree. Rinse, dry, and roughly chop arugula; fold into the puree and season with salt. Using a ring, place the mixture on a plate, lift it out, and top each portion with a piece of stone trout (remove toothpicks before serving). Drizzle with tomato vinaigrette and serve.