Schellfisch Puff Pastry with Lime Mayonnaise and Herbs

Ingredients

• 1 egg yolk
• 1 tsp medium-hot mustard
• 250 g olive oil
• 1 untreated lime
• Salt
• pepper (ground)
• 300 g Schellfisch (ready to cook, skinless)
• 1 splash Lemon juice
• 350 ml fish stock
• 2 sprigs dill
• 2 sprigs chervil
• 16 sheets rice paper (12 cm diameter)
• 1 Egg white

Instructions

1. 1.

   For the mayonnaise whisk the egg yolk with mustard and slowly drizzle in the oil while whisking until a homogeneous mixture forms. Season with lime juice, salt, and pepper to taste.

2. 2.

   Wash the Schellfisch, pat dry, season with salt, pepper, and a splash of lemon juice, then place in a steamer basket. Warm the fish stock in a pot and suspend the steamer basket over it. Steam the fish covered for 15-20 minutes. Remove, let cool, and break into pieces.