Stuffed Salmon Trout Fillets

Ingredients

• 50 g sun-dried tomatoes (without oil)
• 900 g large salmon trout fillet (with skin; 2 large salmon trout fillets)
• Salt
• Pepper
• 2 tbsp coarse mustard
• 2 Organic Limes
• 1 bundle arugula
• 3 stems basil
• 1 tbsp Olive Oil

Instructions

1. 1.

   Place the sun‑dried tomatoes in a small bowl, cover with hot water and soak for 10 minutes. Then drain them in a sieve, squeeze out excess liquid and roughly chop.

2. 2.

   While the tomatoes soak, wash the fish fillets and pat dry with paper towels. Season both sides of the fillets with salt and pepper, then lightly spread mustard on the flesh side.

3. 3.

   Wash the limes under hot water, dry them, and slice into thin rounds.

4. 4.

   Clean the arugula, rinse it, and shake off excess water. Wash the basil, shake it dry, and pluck the leaves. Roughly chop the arugula and basil with a large knife and place in a bowl.

5. 5.

   Add the tomatoes and olive oil to the bowl and mix well. Brush the mixture onto the flesh sides of the salmon trout fillets.

6. 6.

   Carefully stack the fillets on top of each other, aligning their flesh sides, and loosely tie them together with kitchen twine.

7. 7.

   Spread half of the lime slices in a baking dish. Place the fillets on top, cover with the remaining lime slices, and bake in a preheated oven at 200 °C (180 °C fan‑forced, gas: level 3) for 15–20 minutes. Serve the stuffed salmon trout fillets hot.