Rainbow trout fillet au gratin on tomato sauce
- 2 Femeg rainbow trout fillets 220g
- salt, pepper and lemon
- 2 shallots
- 1 leek
- 1 sprig of rosemary
- 100g cream
- 1 egg
- some breadcrumbs
- 400g chopped tomatoes
- 2 tbsp balsamic vinegar
- oil for frying
- some flour
- some butter
Clean, wash and dice the leeks. Blanch leek, rinse and drain well.
Peel shallot, dice finely, sauté briefly in hot butter, sprinkle with flour. Deglaze with cream and bring to the boil. Add leek, salt and let cool. Rinse fish fillets, dab dry, season with salt, pepper and lemon juice. Fry briefly on both sides in hot oil. Mix cooled leek mixture with egg yolk and breadcrumbs. Cook pasta in plenty of boiling salted water until al dente.
Peel and finely dice shallot. Sauté in hot oil, add tomatoes, stew for 2 minutes, season with salt, pepper, sugar and vinegar. Lightly mash the tomatoes with a fork.
Spread leek mixture on fillets and bake in preheated oven (200°C) for about 5 minutes until golden brown.
Arrange fillets with pasta and tomato sauce on plates and decorate with rosemary.