Pak Choi fish roulade à la Didi

Ingredients for 1 servings:

• 150 g salmon trout fillet(s)
• ½ tsp rub (dry rub à la Didi)
• 2 tsp soy sauce
• 1 tsp dill, dried and shredded
• ½ lime(s), juice
• 1 head of pak choi

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Remove the stalk from the bok choy. Wash the leaves and stems. Remove the leaves from the stems, reserving the stems for another use. Blanch the leaves for 1 minute, rinse with ice-cold water, and drain well. Remove the skin and brown oil from the salmon trout fillet. Cut the fillet diagonally into thin slices and marinate with freshly squeezed lime juice and a little of the flesh. Season the fillet slices with dry rub and dill. Lay the bok choy out in a flat layer and season with dry rub. Coat with soy sauce. Place the salmon trout slices on the bok choy, leaving a 1-2 cm wide border all around. Fold in the edges on the right and left sides and roll up the bok choy with the fish. Place the roulade in a baking dish with the seam facing down. Bake in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) for approximately 15 minutes. Slice the roulade, arrange it on the plate, and serve.