Summary

Ingredients

• 150 g pikeperch fillet (s) without skin
• 400 g salmon fillet (s) skinless
• salt and pepper
• 150 g spinach leaves
• 70 g cream
• 1 egg (s), separated
• 2 tablespoon vermouth, dry
• 1 packet puff pastry from the refrigerated shelf
• 2 shallot (s)
• 2 tablespoon butter
• 200 ml fish stock
• 150 ml champagne
• 200 ml cream
• 1 tablespoon tarragon, fresher, chopped
• 50 g butter, cold

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Instructions

1. Wash the pikeperch fillet, pat dry and remove any bones. Cut into small cubes and place in the freezer for about 20 minutes.
2. Wash the salmon fillet, pat dry and remove any bones. Season with salt and pepper.
3. Sort the leaf spinach, wash it and blanch it in plenty of boiling salted water for about 30 seconds. Quench briefly, drain on paper towels and roll out into a mat (spinach mat: gently pull apart the drained, unpressed spinach, place on a clean kitchen towel, cover with a second kitchen towel and then roll flat with a rolling pin. Carefully peel off the top kitchen towel. )
4. Preheat the oven to 220 ° C.
5. Finely puree the zander cubes with cream, egg white, dry wormwood, salt and pepper. Spread the farce on the spinach, place the salmon on it and carefully roll it into the spinach mat using the cloth.
6. Cut the puff pastry into 2 equal pieces. Brush one sheet of pastry with the egg yolk and place the salmon packet on top. Place the second sheet of pastry on top, shape it tightly around the salmon and press the edges of the pastry together. Cut off the protruding edges of the dough to create a clean dough package. Place this on a baking sheet lined with baking paper and bake in the oven on the middle rack for about 15 minutes.
7. In the meantime, peel the shallots, cut into fine cubes and sweat in butter until translucent. Pour in the fish stock, champagne and cream and reduce the sauce by half. Season to taste with salt and pepper and stir in the chopped tarragon. Cut the cold butter into cubes and stir into the sauce. Mix the sauce with the hand blender until frothy.
8. Cut the salmon in puff pastry with a sharp knife and serve with the champagne tarragon sauce.