Salmon Trout in Puff Pastry and Tarragon Sauce

Fish farce:

Cut the well pre-cooled pike-perch meat into pieces, season with salt and finely chop in a food processor. gradually add whipping cream to make a creamy farce. Season vigorously with nutmeg, salt and freshly ground pepper, then spread through a hair sieve. Chop basil leaves and fold in. Chill.

Salmon Trout:

Roll out puff pastry paper-thin and cut into four rectangles about 13 inches by 15 inches. Blanch spinach leaves, rinse in iced water and rub dry thoroughly. Now cover the dough with it. Spread the pike-perch farce on the leaves. Cut the salmon fillets into quarters, season with salt and pepper.

Place the salmon on the spinach puff pastry rectangles and wrap them in it. Be exceptionally careful not to overlap the spinach and make the parcel too thick.

Divide an egg and mix the egg yolks with a tiny bit of water. Brush the top of the packet with it and place it on a baking sheet rinsed with cold water or covered with parchment paper. Rest for at least half an hour so that the dough does not crack during baking. Preheat the oven to 250 °C and bake the salmon parcels for about six minutes at this temperature, then turn the heat down to 150 °C and bake the fish for another three to four minutes.

Tarragon sauce:

Briefly bring white wine and vermouth to a boil, add fish stock and reduce to 1/4. Whipped cream and butter

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