Firebird Eurasian Salmon Parcel with Zen Spinach and Wasabi Sauce

Summary

Ingredients

• 800 g salmon fillet (s), with skin
• 300 g fish fillet (s), panasius fillet, fresh or another firm fish
• 200 g spinach leaves
• 8 sheets dough, yufka dough (triangles)
• Salt and pepper, from the mill
• 1 small egg yolk, whipped with a little milk

For the sauce:

• 20 g shallot (s), finely diced
• 30 g wasabi paste
• 100 ml wine, white, dry
• 100 ml fish stock
• 200 ml cream
• 1 tablespoon dill tips
• Salt, from the mill, some sugar

For the vegetables:

• 300 g spinach leaves, fresh
• 1 medium onion (s), chopped
• 3 cloves garlic, chopped
• 1 tablespoon sesame seeds, white, toasted
• 1 teaspoon oil, (sesame oil) dark
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce, light
• Salt and pepper, from the mill
• nutmeg

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Instructions

1. Wash the salmon fillet and pat dry with a paper towel. Cut the fillet from the skin with a long, sharp knife, then cut off the dark, fatty areas, as they always taste a bit tatty. Season the fillet on all sides with salt and pepper.
2. Sort the leaf spinach, remove the coarse stems and wash well. Drain in a colander.
3. In the meantime, bring water to the boil with plenty of salt in a large saucepan and briefly blanch the spinach, rinse with ice-cold water and squeeze it out well. Lay out large spinach leaves the size of the pangasius file on cling film.
4. Season the pangasius with pepper and salt and place on top of the spinach. Use the foil to wrap the spinach around the fish and press down a little.
5. Place the seasoned salmon fillet on foil, place the spinach fish fillet on the slightly thicker side of the salmon and fold the thin side over it. Wrap in the foil and press down a little. Put the salmon packet in the refrigerator for about 30 minutes.
6. Grease a baking dish.
7. For the wasabi sauce:
8. Finely dice shallots and sauté in a saucepan with a little butter. Deglaze with wine and vegetable stock. Fold in wasabi with a whisk. Add the dill and cream and season with pepper, salt and sugar. Let it reduce to a low heat.
9. For the zen spinach:
10. Clean the spinach, wash it and briefly blanch it in salted water, just let it collapse, then rinse and squeeze it out. Melt some butter in a pan, fry the onion and garlic cubes until golden brown. Roughly cut the spinach and add to the pan. Pour some water on. Season with pepper, salt, a little sugar and nutmeg, then add soy sauce and stew until the liquid has evaporated.
11. Elaboration:
12. Place the yufka leaves on a work surface. Cut the salmon into 8 equal pieces. Place the salmon pieces on the broad side of the leaves, fold in and roll up towards the tip. Place in the baking dish with the seam down. Do the same with the remaining salmon pieces. Brush the packet with the egg yolk and bake the whole thing for 30 minutes in the oven at 180 degrees.
13. In the meantime, cook the rice.
14. Presentation:
15. Put the rice in a greased mold and press firmly, then turn out onto a plate. Sprinkle the spinach with sesame seeds on the plate. Put a saucepan in the middle of the plate, place the salmon packet on top and cut it open.

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