Fish Nests
(server 4)
Ingredients:
4 trout fillets
1/2 jar of dried tomatoes in oil
1 cup sour cream
1 egg yolk
2 tablespoons olive oil
1 sprig of dill
5 capers
2 tablespoons white wine
1/2 teaspoon salt
1 teaspoon ayvar
Ingredients for the filling:
60 g common wheat
salt, a sprig of oregano
a bay leaf
salted boiling water
Ingredients for the side dish:
1 large leek, chopped in thin slices
1 tablespoon butter
a pinch of salt
10 olives
10 roasted champignons
Common wheat filling: cook common wheat with
oregano and
bay leaf in salted water. Drain the water. Add finely chopped
dried
tomatoes.
Drizzle the unskinned sides of the fish fillets with olive
oil, rub in
the dill and finely chopped capers and coat with the mixture
of
wine and ayvar. Put in the refrigerator for 10 minutes.
Set the oven to 175°C. Oil a baking tray.
Fold each fillet in a circular nest, fix it with a toothpick
and place
on the baking tray. Stuff the nests with the filling. Pour
the mixture
of egg and cream over the filling. Bake 10 minutes at 175°C.
In the meantime, fry the leek in butter. When it softens,
season
with salt and add olives and roasted champignons. Serve with
the
fish nests.
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