Salmon with Cabbage in Puff Pastry

Ingredients

• 500 g flour
• 21 g fresh yeast (1/2 cube)
• 6 Eggs
• 0.5 EL salt
• 300 g butter
• 400 g cabbage
• 2 shallots
• 1 EL Butter
• 1 cooked egg
• 2 EL freshly chopped dill
• 1 EL freshly chopped parsley
• Salt
• Nutmeg (freshly grated)
• pepper (from the mill)
• 650 g salmon fillet (ready-to-cook, skinless, whole piece)
• 1 Egg white
• 100 ml whipping cream
• 2 egg yolks (for brushing)

Instructions

1. 1.

   Sift flour onto the work surface and form a well in the center. Mix yeast with 80 ml lukewarm water. Let this pre‑mix rise on flour for about 20 minutes. Then add eggs and salt. From inside out, mix ingredients and gradually incorporate flour with a dough scraper. Combine into a soft dough and knead vigorously. Fold in softened butter. Wrap in cling film and refrigerate for about 2 hours.

2. 2.

   Quarter the cabbage, remove the core, and cut or shave into fine strips. Blanch in boiling salted water for about 5 minutes, drain and let cool. Peel and chop shallots. Sauté in hot butter, add cabbage, deglaze with 100 ml water, cover, and simmer on low heat for about 25 minutes. Then strain the cabbage through a sieve and allow to cool.

3. 3.

   Peel and chop the egg. Place cabbage in a bowl, mix with chopped egg, herbs, and spices. Dice one‑third of the salmon and blend in a mixer with cold egg white, cold cream, and salt until smooth. Fold into the cabbage mixture and season with salt, nutmeg, and pepper.

4. 4.

   Roll half the dough on a floured surface into a rectangle about 45x25 cm. Place a fish template over it and cut out. Knead the remaining dough together again.

5. 5.

   Spread half of the cabbage filling onto the salmon and spread, leaving a border of about 1.5 cm. Leave the tail off.

6. 6.

   Season the whole salmon with salt and pepper and place on top of the filling. Brush the surrounding area with the remaining filling. Brush the dough edge with egg yolk, roll the remaining dough into a rectangle, and use a pastry wheel to lay it over the filling. Press edges together and trim excess dough from the lid. Roll out the rest of the dough and cut circles about 2 cm in diameter; shape mouth, eye, and fins. Brush salmon with egg yolk and decorate with dough.

7. 7.

   Poke a small hole in the center so steam can escape.

8. 8.

   Let rest for another ~10 minutes and preheat the oven to 200°C fan‑forced. Brush salmon again with egg yolk and bake in the preheated oven for 40–45 minutes until golden brown.