Pastry Filled with Fish and Egg

Ingredients

• 2 packs puff pastry (frozen)
• 500 g salmon fillet
• Salt
• 250 g sea bass 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 nuts
• Salad leaves (for garnish)

Instructions

1. 1.

   Wash and pat dry fish fillets, cut into wide strips, drizzle with lemon juice. Chill for 15 minutes. Thaw puff pastry. Soak toast in cream. Puree salmon, toast, and one egg yolk; season with salt and pepper. Cut a paper template large enough to fit the pastry on a baking sheet. Stack four pastry sheets, roll thinly, and cut fish shapes using the template.

2. 2.

   Wash herbs, shake dry, finely chop, and fold into the fish filling. Whisk egg whites very stiff, reserve 2 tbsp, fold remaining meringue with pistachios into salmon mixture. Spread half onto fish shape, leave a ~2 cm border, brush with remaining meringue. Press sea bass strips lengthwise into salmon mix, cover with remaining filling. Preheat oven to 200 °C.

3. 3.

   Roll out remaining pastry sheets, lay over filling, press edges together, cut fish shapes. From dough scraps form scales, mouth and eyes; brush fish with egg yolk and place decorative elements. Mix second yolk with 1 tbsp water and brush fish. Bake in oven for about 35‑40 minutes until golden yellow. If browning too fast, cover with foil. Serve warm or cold on salad leaves.