Salmon Trout Rolls With Artichoke Hearts And Vap Potatoes

Preparation:

Preparation: Have your fishmonger prepare the trout fillets, salt and pepper them, fold them in half, pierce them with a toothpick and set them aside in a cool place. Remove the stem and the hard leaves around the artichokes, reduce them almost to just the bottom and as you peel them, put them in water acidulated with lemon juice, then steam them, drain them and keep them warm. Choose potatoes that are all the same size or level them by peeling them, then steam these too. When they are halfway cooked, melt 40 g of butter in a pan where the trout rolls can fit in a single layer, place them in as soon as the butter has melted, lower the heat, cover, after 10 minutes turn them gently, add salt and finish cook them: the butter must not darken, the fish must remain pink, but without traces of blood. Arrange them on a well-heated serving dish and surround them with the potatoes alternating with the artichoke bottoms. Pour the fish sauce over the fish, put a pinch of Parmesan in the center of each artichoke and pour 30 g of melted butter on top of the artichokes and potatoes.