Conchiglie Au Gratin with Trout and Rocket Filling in Horseradish Lime Sauce

Cook the pasta in salted water according to the instructions on the packet, drain and allow to cool.

Heat the herb butter for the filling and sauté the onion until translucent. Drain the sun-dried tomatoes. Wash the rocket and shake dry. Coarsely chop the trout fillets. Puree everything together with the cream cheese, cream and lime juice in the universal food processor, then season with salt and pepper. Let it steep in the refrigerator.

Cut the tomatoes in a cross shape and scald with boiling water. Peel off the skin and dice the pulp, set aside. For the sauce, peel and dice the onion. Heat the oil in a pan and sauté the onion cubes in it. Deglaze with the hot vegetable stock as soon as the onion cubes are translucent. Add the sour cream, horseradish and lime juice and bring to the boil. Season to taste with salt, pepper and cayenne pepper. Let it simmer for about 10 minutes while stirring. Finally add the dill and season again with the spices.

In the meantime, preheat the oven to 200 degrees (top and bottom heat). Fill the pasta with the trout and rocket cream (approx. 1 teaspoon per pasta). Place the pasta side by side in a baking dish. Carefully pour the sauce from the edge of the baking dish, spread the tomato cubes over it. Sprinkle evenly with the two cheeses and bake in the oven for 30 minutes.

In the meantime, wash the cucumber and cut it into cubes. Peel and dice the onion as well. Mix together lemon juice, balsamic vinegar, honey and dill, season with salt and pepper. Let it steep for a moment, then arrange with the gratinated noodles and serve. Good Appetite :-).