Fish Puffs with Cabbage and Horseradish
Ingredients
- Ingredients
- 200 grams Salmon (without skin)
- 200 milliliters Whipped cream
- 2 Tbsps freshly chopped Fresh herbs (dill and parsley)
- lemon juice
- salt
- freshly ground peppers
- Nutmeg
- 4 Perch fillet (skinless about 120 grams)
- 4 Puff pastry dough (each about 18 x 18 cm)
- 1 Tbsp melted butter
- 4 Tbsps vegetable oil
- ½ Head of cabbage
- 100 milliliters Whipped cream
- 1 Tbsp Horseradish (from a jar)
- Dill (for garnish)
Preparation steps
Rinse the salmon, pat dry and cut into cubes. Leave in the freezer to freeze for about 15 minutes. Then puree in a blender with a dash of cream to a smooth mixture. Gradually add the rest of the cream into the salmon puree. Stir in the herbs, nutmeg and lemon juice, and season with salt and pepper. Stir in the dill and refrigerate.
Rinse the perch fillet and pat dry. Brush the puff pastry sheets with butter and spread half of the salmon puree over the lower third of the puff pastry sheets as per the size of perch fillets. Place the perch over and top with the remaining salmon puree. Flip the pastry sheets over and press down firmly on the edges.
Fry the puffs with the seam side down first in hot oil until golden brown. Fry from other sides until golden brown. Remove and drain on kitchen paper
Place the fried puffs over a baking tray lined with baking paper and bake in a preheated oven at 140°C (fan: 120°C, gas mark 1) (approximately 280°F) for about 10 minutes.
Rinse the cabbage head, trim and remove the stalk. Blanch the cabbage leaves in boiling salted water for 3-4 minutes. Drain and rinse with cold water, drain well again, and chop coarsely.
Heat the cream with horseradish in a pan and add the blanched cabbage. Heat for a while and season heavily with salt, pepper and nutmeg.
Transfer the cabbage mixture to plates or bowls and serve each with halved puffs. Serve garnished with dill sprig.
