Salmon & Sorrel Puff Pastry golden and flaky

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 355°F (180°C).

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.