Sea Bass and Salmon in Puff Pastry
- 1 pkg Puff pastry dough (frozen, about 400 grams or 14 ounces)
- 1 Sea bass (1.6 kg or 3.5 pounds, ready to cook)
- 400 grams Salmon
- 300 grams Whipped cream
- 4 egg yolks
- 1 egg white
- freshly ground peppers
- 4 Tomatoes
- 2 Tbsps chopped parsley
- 3 shallots
- 200 milliliters dry white wine
- 1 tsp black peppercorns
- 4 Tbsps Sherry vinegar
- 150 grams meted butter
Thaw the puff pastry sheets. Separate the fillets from the sea bass starting from the tail, moving toward the head, but do not cut through completely. Remove the bones. Cut the salmon fillet into cubes. Puree with very cold cream and egg whites and season with salt and pepper. Spoon the salmon mixture into the fish between the sliced filets. Press so that the original fish shape is formed. Roll out the puff pastry and place the fish on top. Shape the dough around the fish.
Brush the dough surface with 1 egg yolk. Place the fish on a lined baking sheet and bake in a preheated convection oven at 200°C (approximately 400°F) for about 30-35 minutes.
For the sauce, blanch the tomatoes for a few seconds, peel, quarter, remove the seeds and cut into small cubes. Peel the shallots, finely chop, and place in a saucepan along with the white wine, peppercorns and sherry vinegar. Bring to a boil and reduce for about 5 minutes. Beat 3 egg yolks in a bowl over a hot water bath until creamy. Gradually pour the wine mixture through a sieve into the eggs while beating. Remove from the heat. Pour in the melted butter in a thin stream while stirring, season with salt and pepper, and add the diced tomatoes and parsley. Arrange the fish on a serving platter and serve sliced, along with the sauce.