Zander in Pak Choi Wrap

Ingredients

• 8 Pak Choi
• Salz
• 400 g salmon fillet (skinless)
• 2 egg yolks
• Pfeffer (ground)
• 1 EL lemon juice
• 1 EL Noilly Prat
• 2 egg whites
• 4 zander fillets (≈125 g each)
• 2 shallots
• 2 EL Butter
• 125 ml dry white wine
• 4 EL sour cream

Instructions

1. 1.

   Blanch Pak Choi in boiling salted water for 1 minute, remove, shock in cold water and drain.

2. 2.

   Cut salmon into pieces, quickly pulse in an electric food processor and add egg yolks, salt, pepper, lemon juice and Noilly Prat. Whisk egg whites until stiff peaks form and fold into the mixture.

3. 3.

   Place two Pak Choi leaves on top of each other. Put a zander fillet in the center, spread salmon filling over it and wrap with the leaves.

4. 4.

   Peel shallots and dice finely.

5. 5.

   Sauté shallots in butter until translucent, deglaze with wine, pour into a heat‑proof dish and place fish packages inside. Cover and bake at 220 °C for 15–20 minutes.

6. 6.

   Remove fish packets, keep warm, transfer pan juices to a saucepan, stir in sour cream and reduce over high heat, season to taste.

7. 7.

   Open the fish packets and serve with sauce.