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1 1/2 cups drained canned plum tomatoes, preferably San Marzano variety
1 tablespoon chopped fresh basil
2 tablespoons extra virgin olive oil
salt
1 1/2 lb salmon trout fillets
1 1/2 cups fine dried breadcrumbs, seasoned with 2 tablespoons each minced fresh basil, thyme, rosemary and chives
2 tablespoons minced fresh chives
1/2 cup extra virgin olive oil, flavoured with 1tablespoon each minced fresh basil and rosemary, 2 cloves garlic, crushed and salt to taste
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Preheat oven to 375 degrees Fahrenheit.
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In a bowl, combine the tomatoes with the basil, 2 tablespoons olive oil and salt to taste, crushing the tomatoes to make a 'fresh' tomato sauce. Set aside.
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Slice the trout fillets on the bias to make 12 thin slices of approximately 2 ounces each.
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Spread 1/2 cup of the crumb mixture on a work surface. Lay the trout slices on the breadcrumbs to coat the underside.
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Season the tops of the slices with salt and sprinkle with the chives.
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Sprinkle the remaining I cup crumb mixture over the slices, then roll into cylinders.
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Pour half of the flavoured olive oil into a shallow baking dish just large enough to accommodate the salmon rolls in a single layer without touching.
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Place the rolls, seam- side down, in the dish. Drizzle the remaining flavoured olive oil over the top. Then spoon the tomato sauce evenly over the rolls.
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Place in the oven and bake until the fish is just opaque at the centre when tested with a knife, 6 to 8 minutes. Remove from the oven and serve immediately on warmed plates
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