Remove the green outer leaves and the stalk from the savoy cabbage. Cut half the head into fine strips. Wash the rocket and spin dry. Peel the onion and cut into strips. Cut the bacon into fine strips.
Melt some butter in a saucepan and cover and fry the bacon and onions over medium heat until translucent, do not brown. Then add the savoy cabbage, sweat briefly and deglaze with a little white wine. Cover and cook over medium heat for about 10 minutes, then remove the lid, season with salt, pepper and nutmeg and continue to cook, stirring frequently, until all the liquid has evaporated. Remove the saucepan from the heat and fold in the rocket. The residual heat of the Wirsings cooks them up. Let cool down to room temperature.
Separate 1 egg, save the egg white. Now add the cream cheese with the egg yolk, the chopped parsley and the breadcrumbs to the vegetables, mix everything well and season well with salt, pepper and sugar. Put aside. The breadcrumbs absorb the remaining liquid and bind it.
Drizzle the pikeperch fillets with lemon juice and leave to marinate for about 10 minutes. Then fry in hot butter on the skin side for a short time (max. 1 minute) so that the skin becomes slightly crispy. Take out and let excess fat drip off on paper towels.
Divide the puff pastry sheets thawed according to the package instructions once. Place four of the squares on top of each other and roll them out on a floured work surface into a large rectangle (approx. 30 x 40 cm). Preheat the oven to 200 ° C. Separate the second egg, add the egg white to that of the first egg and whisk it lightly, save the yolks.
Salt and pepper the pikeperch fillets on both sides. Place the puff pastry so that the longer side of the rectangle is facing the body. Stir the savoy cabbage filling again, season again if necessary and divide in two halves. Now apply a thin layer of filling in the lower third of the dough piece and distribute it so that it has the shape and size of a pikeperch fillet. Place a fillet of pikeperch on top, skin down. Spread some very thinly sliced mozzarella on the fillet (if you let the unwrapped cheese freeze in the freezer for 15-20 minutes, you can even slice it. The cheese will stick the fillets together afterwards), place the second fish fillet with the skin side up and put the Put the rest of the filling around the fish so that it is completely enveloped. Press everything lightly so that a compact package is created.
First, beat the narrower end of the dough facing the body over the fish. Wherever dough comes to lie on dough, brush with egg white beforehand. It serves as a glue. Then fold in both sides. Make sure that the dough is tightly packed and that all seams are coated with egg white. Finally, fold over the larger, upper end of the sheet of dough. It must protrude slightly, because now the package is turned over and the excess is fixed with egg white on the bottom of the package. Turn the package over again and place it on a cold baking tray lined with baking paper so that the seam is at the bottom.
Roll out the remaining two sheets of dough, cut out or prick some decorative elements from them, e.g. fish. The imagination knows no limits. Glue on the decoration with egg white and brush the whole packets with the egg yolk you have saved. Use a toothpick or similar to pierce several small holes in the top of the packages so that any steam can escape.
Bake in the oven at 200 ° C (in the lower third) for about 30 minutes until the surface is golden brown. Then let it rest for another 5 minutes in the slightly opened, switched-off oven and serve.
You can save yourself a side dish, the puff pastry provides all the carbohydrates. These two servings are intended for good eaters who will be really full of them.
Of course, you can also divide the fillets and make several smaller packages.
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