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One whole salmon fillet without skin (or sea trout, which works very well too).
Sorrel filling:
1 strainer of sorrel
1 tablespoon of white wine
1 tablespoon of flour
3 tablespoons of crème fraîche
1 egg yolk
Guérande salt and a little pepper
One or two puff pastry sheets depending on the size of the fish.
The basil sauce:
Cream + lemon juice + chopped basil + salt + pepper in a saucepan. Mount the sauce with butter.
Step-by-step directions
1 Cook a strainer of sorrel with one tablespoon of white wine.
2 Add one tablespoon of flour. Then three tablespoons of crème fraîche. Salt and pepper.
3 Off the heat, at the end, add an egg yolk.
4 Salt and pepper the fish fillets and spread the sorrel filling obtained between the two fillets.
5 Wrap everything in puff pastry (if large fish use two rolls of pastry).
6 Brush with egg yolk and bake at 180°C (355°F).
7 You know the fish is cooked when the pastry is cooked and well browned (45 minutes to 1 hour depending on the size of the fish)
8 Serve slices of puff pastry, drizzled with basil sauce. This delicious dish can easily be prepared the day before. Just reheat it in the oven. A nice cold Sancerre and it's amazing.
Chef Patrick's Comment
White wine + sorrel, maybe a bit too much acidity, no?
You enjoyed this recipe of puff pastry salmon with sorrel?
Discover other recipes of salmon, or browse the fishes category. This dish pairs well with Chablis and Condrieu.
Puff Pastry Salmon with Sorrel5/5
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Puff Pastry Salmon with Sorrel
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