Fish in puff Pastry Fish

Fish:

1. Wash, dry and finely chop the parsley. Mix together with the butter and tomato paste. Finely grate the garlic clove and fold in. Season everything with salt and pepper.
2. Unroll the puff pastry and roll it out a little larger with the rolling pin (it should protrude about 2 cm above the paper all around.
3. Wash the fish fillet in cold water, dry well. Drizzle lightly with lemon juice all around, pepper and salt. Spread the tomato butter on half lengthways thickly, then fold up the fillet and place it briefly on the puff pastry sheet to measure and cut out. The dough for the coating must be so big that it completely envelops the fish lengthways and protrudes so far on the sides that you can form a head on one (wider) one and the tail fin on the other (narrower). However, do not dispose of the rest of the dough after cutting; the scales are made from this.
4. Remove the fish from the batter and brush it with the remaining tomato butter. Leave an edge all around for brushing. Then put the fish back on top and wrap it in with the batter. The resulting seam should be slightly below it. For the head, fold in the wider side of the fillet with the dough and push it under the fillet. For the tail fin on the tapered side of the fillet, press the dough so flat that it can be cut in a fan-like manner afterwards. Now place the fish on a tray lined with baking paper or foil.
5. If you want to put on scales, you can cut out as many plates as the fish needs with a small 4 cm round cookie cutter. Mix the egg yolks with the milk before placing them on top and brush a little over the entire fish. Then – starting from the tail – lay the flakes on like scales and brush thinly with egg yolk as an adhesive in between. Leave the spot for the head free. Shape the rest of the dough into an eye and possibly a fin. Then brush everything again well with the egg yolk.
6. Preheat the oven to 200 ° circulating air. Place the tray on the 2 rails in the oven from below. The cooking time for this size is 30 – 35 minutes. If the puff pastry browns too quickly, cover it with aluminum foil.

Salad:

1. During the cooking time, remove the skin from the peppers with the peeler and cut them into quite small cubes. Wash and dry the spring onions and cut the greens into rings. Cut the peel from the orange with a sharp knife to the pulp. Then cut the fillets out between the visible skins of the slices and then cut them into thirds. Catch the juice that comes out. Squeeze out the rest of the orange. That goes between 2 boards or with a hand press. Squeeze the lemon. Clean the chicory and – starting from the tip up to approx. 2 cm from the hard end – cut into wide slices and place in a bowl with paprika, spring onions and orange.
2. Mix the marinade from juices, sour cream, yoghurt, oil, creamed horseradish, honey, chilli flakes, pepper and salt and mix with the salad.

Dip:

1. Mix all ingredients well. When serving, add something to the plate, serve the rest in the bowl.

For sheathing:

1. That with the scales is of course not mandatory, but just a little “eye-catcher”. You can also just wrap the fish smoothly. But that at most – if the dough is rolled out larger – 1 1/2 times.