Salmon in Puff Pastry with Tarragon Sauce

Summary

Ingredients

• 750 g salmon fillet (s), fresh, skinless
• 1 point puff pastry, from the cooling shelf, not frozen
• 1 egg yolk, mixed with a spoon water
• 500 g spinach leaves, fresh, briefly blanched and squeezed

For the farce:

• 100 g fish fillet (s) (pikeperch), skinless, well chilled
• 100 ml cream
• 5 basil leaves, fresh, finely chopped
• 1 pinch (s) nutmeg
• salt and pepper

For the sauce:

• 150 ml white wine
• 250 ml fish stock
• 25 ml vermouth, e.g. Noilly Prat
• 250 ml cream
• 25 g butter, cold
• 0.5 ½ bunch tarragon, fresh, cut into small pieces
• 5 basil leaves, fresh, finely chopped
• 2 sprigs chervil, fresh, the leaves cut into small pieces
• salt and pepper

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Instructions

1. For the farce, cut the pikeperch fillet into pieces and grind in the food processor. Pour in the cream until a creamy mass is formed, pass through a sieve, season with nutmeg, salt and pepper and stir in the basil leaves, chill.
2. Cut off the thin side parts of the salmon so that an evenly thick fillet of approx. 600 g is created. Use the side pieces for another dish.
3. Unroll the puff pastry and place on a baking sheet lined with baking paper and thinly cover with the spinach. Spread the farce evenly over it. Salt and pepper the salmon all around and place in the middle of the farce with the skin side down. Wrap everything with the puff pastry on all 4 sides so that not too much dough overlaps. Possibly cut off some dough.
4. Brush the seam that is now on top with the egg yolk-water mixture and let it rest for about 20 minutes.
5. Then put the tray in the 250 ° hot oven, put the middle rail and switch off the oven after 6 minutes, but leave the salmon in the oven for another 6 minutes. If the dough turns brown, cover with aluminum foil.
6. Make the sauce during this time. Reduce all ingredients without cream, butter and herbs to 1/4, add the cream and reduce again to 1/4, sieve, mix in the butter, beat with the mixer and add the herbs, leave to stand a little without boiling and divide into 4 parts Give the sliced salmon.
7. Tip:
8. It is important to first cook the salmon in the puff pastry at a controlled very high 250 ° so that the dough does not become soft. An oven thermo gives the actual temperature and many ovens take a long time to run. If you then turn off the oven, there will be enough heat for the remaining 6 minutes.