Salmon in Puff Pastry

Preheat the oven to 220 °C. Defrost the puff pastry, then roll out thinly and cut out four fish with a large fish cutter (if you don’t have a cutter, cut the fish with a kitchen knife). Brush the puff pastry fish with the egg yolk, place on a baking sheet and bake in the oven for about 15 minutes.

In the meantime, cut the salmon diagonally into 4 on the spot pieces.

In a saucepan, sauté the shallots in the butter until translucent. Add the white wine and the fish stock, bring to the boil and poach the salmon fillets in it for about five minutes. Remove the fillets and keep warm. Add the saffron to the hot stock and boil to 1/3. Stir in the crème fraiche and season the sauce with salt and freshly ground pepper.

Carefully cut the puff pastry fish diagonally and fill each with a piece of salmon. Place the fish on four warmed plates and pour on the sauce. Garnish with dill to taste.

Serve with a dry Riesling or Pinot Gris wine.

Place cooked asparagus sections or steamed spinach leaves in the puff pastry.

Our tip: Use young, tender spinach from the farmers’ market!

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