← Tutte le ricette

🍽️ Filetti di trota salmonata con ripieno di pomodori e rucola

345 kcal · 30 min · 4 porzioni

Ingredienti

• 50 g pomodori secchi (senza olio)
• 900 g filetti di trota salmonata grandi (con pelle; 2 filetti grandi)
• sale
• pepe
• 2 cucchiai di senape a grani
• 2 lime biologiche
• 1 mazzo di rucola
• 3 rametti di basilico
• 1 cucchiaio di olio d'oliva

Preparazione

1. 1. Place the tomatoes in a small bowl.
2. 2. Cover them with hot water.
3. 3. Let the tomatoes soak for ten minutes.
4. 4. Drain the water and let the tomatoes drip dry in a sieve.
5. 5. Squeeze the tomatoes well to remove excess moisture.
6. 6. Chop the tomatoes roughly.
7. 7. Rinse the fish fillets under running water.
8. 8. Pat the fillets dry with kitchen paper.
9. 9. Season the meat sides of the fillets with salt and pepper.
10. 10. Brush the seasoned sides thinly with mustard.
11. 11. Rinse the limes under hot water.
12. 12. Dry the limes.
13. 13. Slice the limes into thin rounds.
14. 14. Clean the arugula.
15. 15. Wash the arugula.
16. 16. Spin-dry the arugula.
17. 17. Wash the basil.
18. 18. Shake the basil dry.
19. 19. Pluck the basil leaves from the stems.
20. 20. Roughly chop the arugula and basil with a large knife.
21. 21. Place the chopped greens into a bowl.
22. 22. Add the chopped tomatoes to the bowl.
23. 23. Add olive oil.
24. 24. Mix the filling well.
25. 25. Spread the filling onto the meat sides of the fillets.
26. 26. Carefully place the fillets on top of each other with the meat sides facing inwards.
27. 27. Tie the fillets loosely together with kitchen twine.
28. 28. Arrange half of the lime slices in a baking dish.
29. 29. Place the fish on top of the lime slices.
30. 30. Top the fish with the remaining lime slices.
31. 31. Preheat the oven to 200 °C (fan-forced 180 °C, gas mark 3).
32. 32. Cook the fish in the preheated oven for 15 to 20 minutes.
33. 33. Serve the fillets hot.

Valori per porzione

• kcal: 345
• Protein: 56 g · Fett/Fat: 9 g · Carbs: 6 g