Cook the potatoes in salted water until tender, press through a press and mix with egg yolk, egg, butter and flour and spices. Cut the upper part of the tomatoes into small pieces, hollow out the tomatoes, chop the flesh and mix with diced mozzarella and chopped basil, season and fill the tomatoes with it another time. Place the vegetables in an ovenproof dish.
Season fish with salt, pepper, juice of one lemon and dill and roll up. Attach with a toothpick and place the rolls on edge between the tomatoes. Pour the potato mixture into a piping bag and squeeze it between the tomatoes and the fish rolls. Bake in the oven heated to 250 °C for about 20 minutes.
Tip: Always use aromatic spices to refine your dishes!
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