Feuervogel's Eurasian salmon parcels with Zen spinach and wasabi sauce

Ingredients for 4 servings:

• 800 g salmon fillet(s), with skin
• 300 g fish fillet(s), pangasius fillet, fresh or other firm-fleshed fish
• 200 g leaf spinach
• 8 sheets of dough, yufka dough (triangles)
• Salt and pepper, from the mill
• 1 small egg yolk, beaten with a little milk
• 20 g shallot(s), finely diced
• 30 g wasabi paste
• 100 ml wine, white, dry
• 100 ml fish stock
• 200 ml cream
• 1 tbsp dill tips
• Salt, from the mill, some sugar
• 300 g fresh leaf spinach
• 1 medium-sized onion(s), chopped
• 3 clove(s) garlic, chopped
• 1 tbsp white sesame seeds, roasted
• 1 tsp oil (sesame oil) dark
• 1 tbsp vegetable oil
• 1 tbsp soy sauce, light
• Salt and pepper, from the mill
• nutmeg

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

and wild rice mix

Wash the salmon fillet and pat dry with kitchen paper. Using a long, sharp knife, cut the skin off the fillet, then trim off the dark, fatty parts, as they always have a slightly fishy taste. Season the fillet on all sides with salt and pepper. Sort the spinach leaves, remove any coarse stems, and wash thoroughly. Drain in a colander. Meanwhile, bring a large pot of salted water to a boil and blanch the spinach briefly. Refresh with ice-cold water and squeeze dry. Lay large spinach leaves the size of the pangasius fillet on a sheet of cling film. Season the pangasius with pepper and salt and place on the spinach. Using the film, wrap the spinach around the fish and press down lightly. Place the seasoned salmon fillet on a sheet of cling film, place the spinach fish fillet on the slightly thicker side of the salmon, and fold the thinner side over it. Wrap it in the film and press down lightly. Place the salmon parcel in the refrigerator for about 30 minutes. Grease a baking dish. For the wasabi sauce: Finely dice the shallots and sauté in a saucepan with a little butter. Deglaze with wine and vegetable stock. Stir in the wasabi with a whisk. Add the dill and cream and season with pepper, salt, and sugar. Reduce to low heat. For the Zen spinach: Clean and wash the spinach and blanch it briefly in salted water; it should just collapse. Then rinse in ice-cold water and squeeze out any excess liquid. Melt a little butter in a pan, fry the onion and garlic cubes until golden brown. Roughly chop the spinach and add it to the pan. Pour in a little water. Season with pepper, salt, a little sugar, and nutmeg, then add the soy sauce and braise until the liquid has evaporated. Preparation: Place the yufka leaves on a work surface. Cut the salmon into 8 equal pieces. Place the salmon pieces on the wide side of the leaves, fold them over, and roll them up towards the tip. Place seam-down in the baking dish. Repeat with the remaining salmon pieces. Brush the parcels with egg yolk and bake in the oven at 180°C (350°F) for 30 minutes. Meanwhile, cook the rice. Presentation: Place the rice in a greased dish and press down firmly, then turn out onto a plate. Sprinkle the spinach with sesame seeds and arrange it on the plate. Pour a layer of sauce into the center of the plate, place the salmon parcel on top, and cut it open.