Blanch four savoy cabbage leaves for 3 minutes, rinse with cold water, drain, pat dry and cut out the ribs. Lay out two savoy cabbage leaves on a work surface so large that the salmon trout fillets can be generously rolled up with them, then season the savoy cabbage leaves with salt and pepper.
Wash the salmon trout fillets, pat dry and place on the bed of savoy cabbage, add a little salt. Spread two slices of bacon on each. Core the dates, cut in half and place 4 pieces at the end of the ham (photo 6), carefully roll up like roulades and secure with roulade skewers or toothpicks.
Grease a baking dish. Place the fish roulades in the baking dish with the open side down. Add the freshly squeezed orange juice and spread the butter over it. Cover the mold with aluminum foil. Cook in the preheated oven to 180 degrees upper and lower heat in the lower half of the oven for 20-25 minutes.