Ingredients
For 6 portions
175g
Pike perch fillet
150g
QimiQ Cream Base
1
Egg white(s)
Salt
White pepper
Cayenne pepper
shot
Pernod [Aniseed liqueur]
270g
Puff pastry[Tante Fanny]
400g
Salmon fillet, in whole
1
Egg yolk(s), to brush
Preparation
- Preheat the oven to 200° C (conventional oven).
- For the farce, remove all fishbones, dice and blend smooth.
- Add the QimiQ Sauce Base and egg white and continue to blend smooth. Season to taste, add the Pernod and mix well.
- Pre-prepare the puff pastry according to the instructions on the packet. Spread the farce over one half of the pastry and top with the fillet of raw salmon. Spread the remaining farce evenly over the salmon.
- Roll into a strudel and seal the edges. Place with the opening facing down onto a baking sheet lined with baking paper and brush with egg yolk.
- Bake in the hot oven for 10 minutes, reduce the heat to 180° C and bake for a further 6 minutes.
- Allow to cool for approx. 10-15 minutes before serving.
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