Salmon and Pike Perch in Puff Pastry

For the farce, blend 200 g egg whites, pike-perch fillet, Noilly Prat and whipping cream. Then season with salt and pepper and stir in the tarragon. Leave the farce to cool. Preheat the oven to 180 °C.

Season the fish fillets with salt and season with pepper. Spread the pike-perch fillets thinly with the farce and place the salmon on top. Roll out the puff pastry and cut into 4 pieces. On each pastry plate fish farce and spinach form. Then place the fillets on top and form the farce and spinach on top. Close the dough all around, maybe decorate and brush with egg yolk.

Place on a baking tray lined with parchment paper and bake in a heated oven for about 20 minutes. Serve with a Riesling sauce or a beurre blanc.

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Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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