Trout fillet with savoy cabbage and pear in yeast dough à la Didi

Ingredients for 3 servings:

• 80 g savoy cabbage leaves
• 1 trout(s), approx. 250 g
• 450 g yeast dough from the refrigerated section
• 1 pear(s) (Gute Luise)
• some salt and pepper, white, ground
• some lime juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Remove 3 attractive leaves from the savoy cabbage and blanch them. Wash the trout and pat dry, skin, fillet and remove the bones. Drizzle the prepared fillets with lime juice and season with salt and pepper. Peel and quarter the pear, remove the core and cut the flesh into thin slices. Pat the savoy cabbage leaves dry and remove the stalks. Cover each savoy cabbage leaf with 1/3 of the trout fillet. Arrange the pear slices on top and roll up the leaves. Place the yeast dough on a baking tray lined with baking paper. Spread the savoy cabbage rolls on one half and fold the other half over them. Decoratively shape the whole thing into a fish, making sure the dough is sealed all around. Bake in the oven at 180°C fan/convection oven for 15 minutes. Remove from the oven, divide, plate and serve.