For 4 servings
Ingredients:
1 large leek stick
Salt
50g butter or margarine
200 g double cream cream cheese
1 bunch of dill
1 bunch of parsley
4 tablespoons milk
1 tablespoon breadcrumbs
1-2 lemons
freshly ground pepper
100 g frozen crab meat
100g crabs
1 salmon trout without head and middle bones (approx. 1.3 kilograms)
500 g small potatoes
2 tablespoons sesame seeds
20g butter
Preparation:
Remove 3 to 4 leaves from the leek whole and let them boil in salted water for 3 minutes, then remove. Cut the rest of the leek into wafer-thin rings and fry in 20 grams of butter until translucent.
For the filling, mix the cream cheese with chopped dill and parsley, milk, leek rings and breadcrumbs. Season the mixture with two tablespoons of lemon juice, salt and pepper. Cut the crab meat into pieces and mix in with the crabs.
Drizzle trout with lemon juice, salt and pepper. Stuff the fish with the mixture and wrap it with the leek leaves.
Peel the potatoes and fry them brown in the remaining fat over a low heat for about 15 minutes; they should then be almost cooked. Place potatoes in an ovenproof dish and sprinkle with salt and sesame seeds.
Place the trout on the buttered fat pan and bake in a non-preheated oven at 175 degrees, top and bottom heat. After 20 minutes, put the dish with the potatoes in the oven with the fish.
Serve the stuffed fish and the crispy sesame potatoes with a green leaf salad.
Bon appetit!