Puff Pastry Wrapped Salmon
- 800 grams fresh Salmon
- 300 grams Perch fillet
- 100 milliliters Whipped cream
- 1 egg white
- 1 Tbsp Sour cream
- 1 Tbsp Vermouth
- freshly ground peppers
- 400 grams fresh Spinach
- 1 pkg frozen Puff pastry dough about 300 grams (approximately 11 ounces)
- beaten egg whites (for brushing)
- beaten egg yolks (for brushing)
Thaw the puff pastry.
Rinse the spinach and blanch in boiling salted water briefly.
Rinse the salmon fillets and pat dry.
Cut the perch fillets into large cubes and puree with the heavy cream, egg white, sour cream and Vermouth until smooth. Season with salt and pepper.
Cut the puff pastry into two pieces and lay side by side, slightly overlapping. Roll out until about twice the size of the salmon fillet. Distribute half of the spinach in the center of the puff pastry and spread with half of the filling. Place the salmon fillet on top, spread with the remaining filling and top with the remaining spinach. Season with salt and pepper. Brush the edges of the puff pastry with the beaten egg white, fold the edges closed and pinch to secure. Place the wrapped salmon, seam-side down on a baking sheet lined with parchment paper and brush with the beaten egg yolk. Bake in an oven preheated to 200°C (approximately 400°F) for 20-25 minutes, until golden brown. Remove from the oven and let stand for about 10 minutes before slicing and serving.