Tomatoes stuffed with salmon, quail eggs and spinach. The perfect combination of ingredients will make this dish a staple on your table.
- tomatoes 1 kg.
- salmon or trout ~500 g.
- spinach 300 g.
- garlic 3 cloves
- quail eggs (one per tomato)
- olive oil for frying
STEP BY STEP RECIPE
Wash the spinach and finely chop it (leaves only). Peel garlic and finely chop with a knife. In a frying pan, sauté the garlic in 2 Tbsp olive oil until translucent, add the spinach, season with salt, cover and turn off the heat (spinach will cook quickly). After a couple of minutes, strain the spinach to drain off any excess liquid.
Wash the tomatoes, cut off the tops, take out the pulp with a teaspoon, salt the tomatoes from the inside.
Rinse the fish well, dry it with a paper towel, finely chop the fillet with a knife, salt and pepper to taste. Mix stuffing: fish + spinach. Salted tomatoes “gave” juice, shake off excess moisture, fill with stuffing, make a small hole in the top, break a quail egg in each tomato, pierce the yolk with a toothpick, a little salt and pepper.
Oven 200 degrees, bake for 20-30 minutes (depending on the size and “fleshiness” of the tomatoes)
I recommend this dish for breakfast (you can do the prep work in the evening, only bake in the morning)