Stuffed salmon fillet

Ingredients for 2 servings:

• 1 shallot(s)
• 2 stalk(s) leeks
• ½ tbsp butter
• 1 egg(s)
• 80 g ricotta
• 1 lemon(s), untreated, grated peel
• 2 salmon fillets, without skin, approx. 300 g
• ½ dl white wine
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 180 degrees Celsius. Finely chop the shallot, halve the leek lengthwise and cut into strips. Heat the butter and sauté the shallot and leek for about 5 minutes. Let cool in a bowl. Add the egg, ricotta, and half of the grated lemon zest; mix and season. Cut a slit in the salmon fillets lengthwise, but do not cut all the way through. Place the fish in a greased, ovenproof dish and spread the filling over the bottom half of the salmon. Place the top half of the salmon on top and season. Pour the wine into the dish, grate the remaining lemon zest over the fish, and then bake in the oven in the center for about 20 minutes. Serve with dried rice or boiled potatoes.