Salmon with Sauerkraut in Puff Pastry

Marinate salmon cutlets in Riesling with 1 shallot for at least 2 hours in a cool place. Sauté the second shallot in a little butter, then add the sauerkraut, pour the chicken soup and cook for about half an hour. Roll out the puff pastry into a large square. Cut into four pieces. On each piece put a salmon cutlet, a thin layer of sauerkraut and a slice of smoked salmon. Brush the edge of the dough with water, fold the free end of the dough over it and press the edges firmly together. Decorate with the leftover dough, make a steam vent, brush with egg yolk. Bake in the oven heated to 220 °C for about 15 minutes until the puff pastry is golden brown.

Sauce: reduce the fish stock to half, add the wine and reduce again. Add the whipped cream and reduce again. Season to taste, add a few drops of lemon juice and serve with the salmon in puff pastry.

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