Fish in Puff Pastry with Salad and Mushrooms

Thaw the puff pastry.

Rinse trout, pat dry, sprinkle with lemon juice and season with salt and pepper.

Rinse and finely chop the parsley. Melt the butter in a pan and mix in the parsley. Coat the trout inside and out with the mixture.

Preheat the oven to 200°C (approximately 400°F) convection. Preheat a baking sheet covered with parchment paper.

Roll the pastry out thinly on a lightly floured surface. Place the trout on the dough and wrap the dough in a single layer around it to cover completely. Thoroughly seal the seams together with water. Reserve about a quarter of the dough to make decorative fish scales.

Mix the egg yolk with the milk and brush the trout with half the mixture. Cut out circles of 4 cm (approximately 1.5 inches) in diameter from the rest of the dough and lay them on the trout like scales. Brush with the remaining yolk. Place the trout gently on the baking sheet and bake 35–50 minutes until golden. If it browns too much, cover with aluminum foil.

Meanwhile, rinse and dry the lettuce hearts and tear into bite-sized pieces. Arrange them on a platter.

Clean and slice the mushrooms. Heat some butter in a pan and sauté the mushrooms in it. Season them with with salt and pepper and spread over the lettuce.