Puff Pastry Rolls with Char Tartar

For the puff pastry rolls with char tartar, cut the puff pastry into strips about 1 cm wide, overlap and wrap around the 18 foam roll molds, brush the top with yolk and sprinkle with sesame seeds. Bake on a baking tray covered with baking paper at 190°C until golden brown, allow to cool, carefully remove from the rolls and allow to cool completely on a rack. For the char tartare, dice the char fillets, shallots and ginger very finely, finely chop the garlic and capers, cut the chives into fine rolls. Mix everything, season with salt and pepper and round off with chili oil.char tartar carefully fill into the cooled puff pastry rolls with a disposable piping bag.puff pastry rolls with char tartar garnished with leaf salad serve immediately so that the rolls do not soften.

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