Braised Boiled Salad with Smoked Trout

Preheat the oven to approx. 200 °C for the braised lettuce with smoked trout.

Wash the lettuce and cut out the thick leaf veins.

Blanch the leaves in boiling salted water for one minute and rinse with cold water. Set aside 8 beautiful leaves.

Wash and clean the leeks and cut them lengthwise into strips. Blanch them in the same way, rinse with cold water and set aside.

Pour about half of the heated vegetable soup over the bread cubes and let them steep for 10 minutes.

Mash the trout fillets with a fork.

Cut the remaining lettuce leaves into fine strips.

Mix the fish with the cream, the cut lettuce leaves and the bread cubes and season well.

Put the lettuce leaves on top and spread the filling.

Roll up well and tie with the porridge strips.

Place in a greased baking dish, pour the remaining vegetable soup and drizzle a little melted butter on top.

Cook the braised salad with smoked trout on the middle shelf for about half an hour.

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