Char Fillet in Puff Pastry

Halved, raw fish fillets lay, spinach leaves spread on the fillets, season with salt, pepper and lemon juice. Chill.Duxelles:Cut mushrooms into flakes, sauté onions in oil, add mushrooms, a little overcooled mix parsley, bread crumbs and yolks. Season.Roll out sour cream pastry as thin as possible and rectangular, cut into two parts.In the middle of each part put 2 pieces of bacon, spread duxelles. Place fish on top and fold puff pastry into a package.Brush with beaten egg, sprinkle a little sesame seeds on top if desired.Place in preheated oven at about 190°C and bake for about 20 minutes.Serve: Remove fish packet from oven, cut into diagonal slices, arrange on plates in a pleasing way, garnish with dill sprig and pour a light fish foam sauce around.

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