Salmon in puff pastry with champagne-tarragon sauce

Ingredients for 4 servings:

• 150 g pike-perch fillet(s) without skin
• 400 g salmon fillet(s) without skin
• salt and pepper
• 150 g leaf spinach
• 70 g cream
• 1 egg(s), separated
• 2 tbsp dry vermouth
• 1 pack of puff pastry from the refrigerated section
• 2 shallots
• 2 tbsp butter
• 200 ml fish stock
• 150 ml champagne
• 200 ml cream
• 1 tbsp tarragon, fresh, chopped
• 50 g butter, cold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

looks pretty, makes a statement and is easy to prepare for several people

Wash the zander fillet, pat dry, and remove any bones. Cut into small cubes and place in the freezer for about 20 minutes. Wash the salmon fillet, pat dry, and remove any bones. Season with salt and pepper. Sort the spinach leaves, wash them, and blanch them in plenty of boiling salted water for about 30 seconds. Briefly refresh, drain on kitchen paper, and roll them out into a mat (spinach mat: lightly tear the drained, unwrung spinach apart, place it on a clean kitchen towel, cover with a second kitchen towel, and then roll it flat with a rolling pin. Carefully remove the top kitchen towel.) Preheat the oven to 220°C. Finely purée the zander cubes with cream, egg white, dry vermouth, salt, and pepper. Spread the stuffing over the spinach, place the salmon on top, and carefully roll it up in the spinach mat using the towel. Cut the puff pastry into two equal pieces. Brush one sheet with egg yolk and place the salmon parcel on top. Place the second sheet on top, tightly shaping it around the salmon and pressing the edges together. Trim any excess pastry edges to create a neat parcel. Place this on a baking tray lined with baking paper and bake in the oven on the middle rack for about 15 minutes. Meanwhile, peel the shallots, finely dice them, and sauté them in butter until translucent. Pour in the fish stock, champagne, and cream; reduce the sauce by half. Season with salt and pepper and stir in the chopped tarragon. Dice the cold butter and stir it into the sauce. Blend the sauce with a hand blender until fluffy. Slice the salmon in the puff pastry using a sharp knife and serve with the champagne and tarragon sauce.