Stuffed Salmon with Walnuts

For the filling: soak the mushrooms in warm water for 30 minutes. Collect mushroom soaking water, strain, set aside. Rinse the mushrooms and chop finely. Finely chop walnuts. Cut bacon into very small cubes. Roast until crispy without adding fat. Drain on kitchen roll. Mix bacon cubes, walnuts, mushrooms, cream cheese and egg to a compact amount. Season.

Spread the filling evenly on one salmon fillet and flatten, place the other fillet on top. Spread half of the bacon slices closely together on top, turn the fish to the other side and spread the remaining bacon slices, making sure they cover the sides of the filling. Wrap the fish a little with kitchen string.

Prepare the vegetables for the sauce (e.g. peel, remove woody parts and dirt) and chop them very finely, put them in a roaster or gratin dish with the white wine and the mushroom soaking water. Add the fish.

Cook for 50 minutes at 180 °C. Remove the string.

Remove the string and cut the fish into slices with a sharp kitchen knife. Drizzle the sauce over it. Garnish with walnuts.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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