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🍽️ Fish and Egg Puff Pastry Pocket

740 kcal · 30 min · 4 servings

Ingredients

• 2 packets puff pastry (frozen)
• 500 g salmon fillet
• salt
• 250 g sole fillet
• 4 tbsp lemon juice
• 2 slices toast bread
• 100 g whipping cream
• 2 eggs (separated)
• 1 bunch parsley
• 1 bunch dill
• 4 tbsp finely chopped pistachio kernels
• lettuce leaves (for garnishing)

Instructions

1. 1. Rinse the fish fillets under cold water.
2. 2. Pat the fillets dry with a kitchen towel.
3. 3. Cut the fillets into wide strips.
4. 4. Drizzle the fish with lemon juice.
5. 5. Place the bowl with the fish in the freezer for 15 minutes.
6. 6. Let the puff pastry thaw at room temperature.
7. 7. Cut the crusts off the toast slices.
8. 8. Soak the toast slices in the cream.
9. 9. Put the fish, the soaked toast, and one egg yolk into a blender.
10. 10. Blend the ingredients into a fine mixture.
11. 11. Season the fish mixture with salt and pepper.
12. 12. Cut a fish shape out of sturdy paper that fits your baking tray.
13. 13. Stack four puff pastry sheets on top of each other.
14. 14. Roll out the stack of pastry sheets thinly.
15. 15. Cut out the fish shape from the dough.
16. 16. Wash the herbs under running water.
17. 17. Shake the herbs dry.
18. 18. Chop the herbs finely.
19. 19. Stir the herbs into the fish mixture.
20. 20. Beat the egg whites until very stiff.
21. 21. Reserve two tablespoons of the egg whites.
22. 22. Fold the remaining egg whites with the pistachios into the fish mixture.
23. 23. Spread half of the filling onto the dough fish shape.
24. 24. Leave a border of about two centimeters free.
25. 25. Brush the dough border with the reserved egg whites.
26. 26. Press the turbot strips lengthwise into the filling.
27. 27. Cover the fish with the remaining filling.
28. 28. Preheat the oven to 200 degrees Celsius.
29. 29. Roll out the remaining puff pastry sheets.
30. 30. Place the dough over the filling.
31. 31. Press the edges firmly together.
32. 32. Cut out the fish shape from the top dough layer.
33. 33. Shape scales, mouth, and eyes from the dough scraps.
34. 34. Brush the fish with egg yolk.
35. 35. Place the decorative dough elements on the fish.
36. 36. Whisk the second egg yolk with one tablespoon of water.
37. 37. Brush the fish with the egg yolk and water mixture.
38. 38. Bake the fish for 35 to 40 minutes until golden yellow.
39. 39. Cover the fish with aluminum foil if it gets too dark.
40. 40. Serve the fish warm or cold on lettuce leaves.

Nutrition per serving

• kcal: 740
• Protein: 34 g · Fett/Fat: 53 g · Carbs: 32 g