Salmon trout with baked beans
1 salmon trout
fresh parsley, dill, thyme, oregano and rosemary
3-4 dried tomatoes
1 fresh tomato
1 large tin of white beans cooked (just salt water)
½ to 1 teaspoon dried lovage, savory, celery, parsley and mint
1 teaspoon paprika
Salt and pepper to taste
Chop the onion finely and sauté in a little oil. Add the carrots, cut into wheels.
Five minutes later, add 1 teaspoon sweet paprika. Stir and give it a few seconds of cooking to enhance its flavor (without burning). Then add the grated tomato and sun-dried tomatoes, soaked for 10 minutes in boiling water. Moisten all with a little of the dried tomato broth. Flavor the dish with all the dried herbs, including salt and pepper.
In a baking dish, large and deep enough, combine the white beans (drained of their canned broth) and the above preparation. Add enough boiling water to cover the beans slightly. Bake at 200°C about 40-50 minutes.
Rinse the fish under running water, both inside and outside. Salt and pepper. Coat all sides with olive oil. Fill his belly with all the fresh herbs, without removing their stems. Then wrap it tightly in two layers of parchment paper. Secure the package with a cooking wire. Bake alongside the beans (in a separate dish). When beans are golden brown and the fish is cooked (in about 30 minutes of cooking), unwrap the salmon trout and place it on the bean dish. Continue cooking for a further 15 minutes.
Serve the salmon trout filleted, garnished with a few spoonfuls of baked beans.