Salmon and ricotta stuffed tomatoes with herb butter sauce
Preparation:
Wash the tomatoes and remove the stem end. Cut into each tomato, pour boiling water over and immediately afterwards dip into cold water. Peel off the skin, cut off small tops and scrape out the seeds and partitions with a teaspoon. Season the inside of tomato cavities with a sprinkle of salt and pepper. To make the sauce, chop the smoked salmon and mix the ricotta with the beaten egg. Add salmon, nutmeg and cayenne pepper and season to taste with salt. Refrigerate the mixture for 30 minutes. Preheat the oven to 220 °C. Spoon an equal share of the ricotta and salmon mixture into each tomato, melt the butter and olive oil in an oven-safe dish. Place tomatoes into the oven-safe dish and bake for fifteen minutes.
To make the sauce, first peel and finely chop the scallion (spring onion). Braise the scallion in wine until reduced to a third. Add the cooking cream and leave to boil for a short time. Gradually add the finely sliced MEGGLE butter with herbs, constantly stirring. Remove from heat and season with salt and pepper to taste.
For four servings:
For tomatoes: 8 medium size tomatoes, salt, freshly ground black pepper, 120g smoked salmon, 160g ricotta, 1 egg, 1 pinch of cayenne pepper, freshly grated nutmeg, 1 tablespoon butter, 1 tablespoon olive oil.
For the sauce: 1 small scallion (spring onion), 4 tablespoons dry white wine, 2 tablespoons cooking cream, 60g of original MEGGLE butter with herbs, white pepper
Preparation time: approximately 45 minutes
Each serving contains: 14 g protein, 23 g fat, 5 g carbohydrates, 307 kcal, 1285 kJ
