Stuffed Tomatoes with Fish

Ingredients

• Rapeseed oil (for greasing the dish)
• 4 large tomatoes
• 100 g white asparagus
• 100 g spinach leaves
• Salt
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• 150 g pike fillet
• Salt
• pepper (ground)
• 2 tbsp white balsamic vinegar
• 150 ml dry white wine
• 150 ml whipping cream
• 2 tbsp crème fraîche

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Lightly grease a baking dish with oil. Briefly blanch the tomatoes (with stems), then remove them. Cut off the tops and set aside. Peel the skins from the remaining tomatoes and scoop out the seeds. Roughly chop 2-3 tbsp of the scooped flesh. Wash, peel, trim hard ends, and dice the asparagus into ~1 cm pieces. Thoroughly wash the spinach and blanch briefly in salted water. Drain, shock in cold water, squeeze dry, and finely chop. Peel and finely dice the shallot and garlic. Sauté the asparagus with hot oil for 3-4 minutes. Pat the pike dry, cube it, and sauté for 1-2 minutes before removing. Combine the tomato flesh, spinach, asparagus, and fish mixture. Season with vinegar, salt, and pepper, then fill the tomatoes. Place in the baking dish, cover with the tomato tops, pour over wine, stir in cream, and bake for 15-20 minutes.

2. 2.

   Carefully lift the stuffed tomatoes from the sauce and set them on deep plates. Pour the remaining sauce into a tall glass, whisk in crème fraîche, season with salt and pepper, and blend until frothy with a hand blender. Taste and distribute around the tomatoes. Serve the stuffed tomatoes immediately.