Recipe: Puff Pastry Salmon with Sorrel

Name: Feuilleté de saumon à l'oseille
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 portions
Ingredients: Un saumon entier en filet sans peau (ou truite de mer, c'est très bien aussi).Farce à l'oseille :1 passoire d'oseille1 cuillère à soupe de vin blanc1 cuillère à soupe de farine3 cuillères à soupe de crème fraiche1 jaune d'œufSel de Guérande et un peu de poivreune ou deux pâtes feuilletées en fonction de la taille du poisson.La sauce basilic :crème + jus de citron + basilic haché + sel + poivre dans une casserole. Monter la sauce au beurre.

By ado ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 15 min

Cook 60 min

Total 1h15

Servings 4 serv.

Ingredients for 4 servings

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.

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.