Paupiettes of trout with artichoke hearts and potatoes at vap

Please prepare the trout fillets from your fishmonger, sprinkle the pretzels, pepateli, pieces fold them in half, infilzateli with a toothpick and put them aside to cool.

Private stem artichokes and hard leaves around, reduce it almost to the bottom and as you peel them put them in salted water with lemon juice, then Cook, drain and keep warm.

Choose potatoes all the same size, or pareggiatele pelandole, then Cook these steam.

When they are half-cooked, melt 40 g butter in a pan in which the trout roulade can be in a single layer, posateveli as soon as the butter is melted, reduce the heat, cover, after 10 minutes, gently sprinkle the pretzels and voltateli finished cooking: the butter should not darken, the fish should be pink, but no traces of blood.

Arrange on serving dish well heated and contornateli with potatoes alternate artichoke funds.

Pour the fish sauce, place a pinch of Parmesan cheese in the center of each Artichoke and over the artichokes and potatoes debris 30 g melted butter.