Breakfast
Nibbles
Starters
Meat dishes
Fish dishes
Desserts
Sweet

Serves 6

Ingredients
- 6 fish fillets (whiting, trout, sole),
- 6 slivers of gruyere cheese,
- 6 'very large' Agen prunes,
- 1 onion,
- 1 glass of white wine,
- Thyme, laurel, salt and pepper.

Preparation time: 15 min - Cooking time: 15 min
- Lay the fish fillets on a board.
- Place the slivers of gruyère cheese and a stoned prune in the middle of each fillet.
- Roll up the fillets carefully and tie with a string.
- Brown the chopped onion in a little oil.
- Add the fish paupiettes.
- Moisten with the white wine.
- Salt, pepper and add the herbs.
- Cook on a medium heat for 15 minutes.

Serves 4

Ingredients
- 600 g fillet of salmon in a thick slice,
- 15 g butter,
- 200 g onions (preferably red),
- 80 g peanuts (aperitif),
- 350 g prunes,
- 15 cl dry white wine,
- 1 tablespoon oil,
- 1 pinch of Cayenne pepper,
- ½ teaspoon of ground ginger,
- 2 lemons,
- 1 tablespoon of red lumpfish roe,
- Salt, pepper, chives.

Preparation time: 20 min - Cooking time: 20 min
- Preheat the oven gas mark 7 (210°C).
- Wash and dry the salmon and cut the width into two slices.
- Coarsely grind the peanuts. Stone and chop the prunes. Slice the onions thinly and brown them lightly with the butter in the frying pan. Moisten with 10 cl of wine, cover and allow to cook on a low heat for 5 to 6 minutes, stirring from time to time.
- Add the peanuts.
- Cut the lemons into thin slices and place them in a baking dish. Place a slice of salmon on top, salt, pepper and spread the prune preparation over the salmon. Cover with the second slice of salmon, salt and pepper. Brush with oil. Pour the rest of the wine and 5 cl of water in the dish and cook for 10 minutes.
- Serve sprinkled with lumpfish roe and chopped chives.

Serving suggestion: serve with rice and a green lettuce.
Wine: Fruity white wine (Sancerre or Touraine-Sauvignon) at 8-9°C.