Salmon in Puff Pastry with Chanterelle Cream

Preheat oven to 200 degrees. Roll out the puff pastry into a rectangle 10 cm longer and 5 cm wider than the fish fillets.

Cut into fish shape, decorate with pastry wheel and brush with egg yolk. Cool for about 1 hour and then bake for 30-35 minutes until golden and crispy. Remove from heat and slice horizontally. Reduce oven temperature to 170 degrees.

For the chanterelle cream, sauté shallots in butter over low heat until translucent. Add mushrooms and roast until juices run out.

Pour wine and boil the liquid over high heat. Then add double cream and kitchen herbs and let it boil. Season and keep warm, covered.

Place salmon fillets in a deep frying pan. Add carrot, wine, onion, celery and thyme and pour water until fish is covered. Bring to a slow boil. Once the water is bubbling, remove frying pan from the kitchen stove, cover and let the fish sit without heat for half an hour.

For the sauce, melt the butter. Skim and pour into a small pitcher without the milk residue. Form the egg yolks with 1 tablespoon of water in a glass bowl and place this in a saucepan with boiling hot water. Beat the egg yolks until thick and creamy and remove from the heat. gradually add the butter, stirring continuously. Season with the juice of one lemon and spices.

Place a salmon fillet on the bottom half of the puff pastry, m

Related Recipes:

Chestnut Cream SliceA simple but delicious cake recipe: Roll out puff pastry 4 mm thick to the size of the baking tray. Slide the... Maggots in RobeFor the maggots in a robe, roll out the puff pastry, peel the small bananas and roll them in sugar. Cut the... Gingerbread TartFor the gingerbread tart, roll out puff pastry to a thickness of two millimeters and use an upturned bowl to... Hungary’s Bouillabaisse: Hal Szl – InfoInfo: The fishermen of the Tisza and Lake Balaton his own about a recipe that is in no way inferior to the... Szeged Fish SoupFillet the carp and pike. Bone the fillets, remove the skin and cut into large cubes, reserve. Coarsely chop... Fish SausageFor the fish sausage, first soak the sheep intestine in lukewarm water (not above 40 degrees) for about an... Salmon with Morels – RakefiskRakefisk is a Norwegian variant of graved salmon. Salt, sugar and the essential oils of dill keep the... Steamed Pike PerchGut and scale the fish, trim the fins. Score 4 to 5 times 1 cm deep on the back, put 1 sage leaf in each... Wild Carp with Smoked Fish Sauce, Cabbage and PotatoesFor the smoked fish sauce, cut up the smoked fish. Chop the onion and sauté briefly in butter. Add the smoked... Lake Constance Pork Loin in Potato-Celery CrustFor the Lake Constance whitefish in potato-celery crust, cut whitefish fillets cleanly with a sharp knife and...