Farce: First, the farce is prepared from egg whites, whipped cream, salmon, salt and pepper. If you like, you can add a little Ricard or Pernod to taste. The anise flavor goes well with the salmon. Important: Whipped cream and fish must be ice cold. Crush both, add ingredients and spices. Pass the mixture through a fine sieve so that no scales or bones remain hanging in. Leave the farce to cool on the spot so that it keeps its consistency.
Salm: Half a slice of puff pastry is needed per person. The puff pastry is rolled out, starting with the corners, then straight, so that it keeps its shape. The sheets are placed against each other overlapping about one centimeter. Place the fillet of salmon on it, season it a little with salt and pepper – that’s enough, because the farce still has its own seasoning. Coat the fish with the farce. Beat an egg yolk with water to make it a little more liquid. Then fold the puff pastry over the fish and glue the edges with egg yolk. The rest of the egg yolk is spread on top of the puff pastry packet.
Bake: Preheat the oven to 180 degrees on convection. Put the fish on a tray in the oven form and turn the heat down to 160 degrees after five min. Bake for another ten minutes until the crust is golden. Then divide into four pieces, attach the puff pastry to the
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