Salmon in Puff Pastry with Basil Sauce

For the salmon in puff pastry with basil sauce, first dice the pike-perch fillet and process with heavy cream, egg, spinach, pepper, salt and nutmeg in the kitchen cutter to a farce.

Cut the flat side parts of the salmon fillet into small pieces and use them for other purposes. The fillet should not be too wide and should be about the same thickness all over so that it fits into the puff pastry packet and cooks evenly. Preheat the oven to 200 degrees.

Lay out the puff pastry sheet and spread some of the farce on it in the size of the salmon fillet. Season the fillet with salt and pepper and place it on the farce. Spread with the remaining farce.

Cut the puff pastry sheet so that it can be folded onto the salmon from all four sides, covering everything. Fold up the short sides first, then the first long side. Beat the egg and brush the edges of the puff pastry with it before folding the second long side on top. Place the packet, seam side down, on a baking sheet with baking mat or parchment paper.

Mix the beaten egg with the whipped cream or milk and brush the packet with it. Cut strips or decorative elements out of the cut pieces of puff pastry and decorate the package with them. Brush again with the egg-whipped cream mixture and bake in the oven for 25 minutes.

For the sauce, peel and finely dice the shallot, place in a saucepan with the wine and Noilly Prat and stir.

Preparation Tip:

The salmon in puff pastry with basil sauce does not require any other side dishes, but if you prefer, you can serve it with tagliatelle, for example.

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