Crispy Praline of Brown Trout on Oven Tomatoes And…

Season trout fillets with salt, season with pepper, spread very thinly with pesto or cover with spinach leaves and roll up.

Defrost spring roll sheets, brush edges with egg yolk. Place roulades on one end, wrap sides and roll up tightly to form a thick spring roll. Press the edges well to smooth. Fry the rolls in a deep fryer or saucepan in hot fat at 170 degrees for 4-5 minutes until golden brown. Then cook in the oven for another 4-5 minutes at 130 degrees Celsius.

Blanch the vine tomatoes with boiling water, cool, peel, core and cut into eighths. Pour the olive oil on a baking tray, peel the garlic clove, cut it and add it, as well as the thyme sprig and the tomato eighths. Salt, season with pepper and dry in the oven at 70 °C for 4-5 hours. Remove the tomatoes from the baking tray. Drain the broth, crush with basil and stir with balsamic vinegar, salt and pepper to make salad dressing.

Toast pine nuts in 1 tbsp olive oil, season with salt and season with pepper. Rinse spinach leaves, clean, spin dry and dress with salad dressing.

Divide the tomatoes evenly on plates, place the spring rolls on top, arrange the spinach salad and perhaps the frisée next to it and sprinkle the whole thing with pine nuts.

Preparation tips: The tomatoes can be prepared one or 48 hours in advance.

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