Remove seeds from peppers, cut into small cubes and blanch briefly.
Soak gelatine in cold water.
Halve or quarter cherry tomatoes. Roughly pluck basil and rinse.
Roast pine nuts.
Cut one trout fillet into cubes about one centimeter in size. Cut off the other fillet and mash together with the yogurt.
Add sour cream, curd cheese, cream cheese, diced peppers and dill tips to the mashed fillet with yogurt. Mix everything well, finally stir in the trout cubes and green pepper, season with salt and pepper and stir in the dissolved gelatin.
Pour the mixture into a suitable bowl and refrigerate for three to four hours. Put the basil together with the roasted garlic, pine nuts, canola oil and parmesan in the hand mixer form and prepare into pesto. Marinate the tomatoes with balsamic vinegar.
Spread arugula evenly on flat plates. Place marinated cherry tomatoes on top. Use a spoon to make dumplings from the trout puree and cover with the pesto.
Our tip: It is best to use fresh herbs for a particularly good aroma!