Defrost the puff pastry sheets. Clean the spinach, rinse, drain. Peel the onion and cut into cubes.
Heat butter (1), sweat onion cubes in it. Add spinach, drop together, maybe add a little water, season with salt and pepper.
Rinse trout, dry, season with salt, season with pepper. Spread one third of spinach evenly on 2 trout fillets. Place 1 fillet on top of each. Place half of each puff pastry sheet on top of each other and roll out on a floured surface to a rectangle (30×25 cm), then cut in half.
Separate egg. Place filled trout fillets on one half of each pastry, brush edges of pastry with egg white, place other half on top and press smooth. Cut into a fish shape.
Brush puff pastry with egg yolk. With scissors, score scales and pull them up slightly.
Place both puff pastries on a baking sheet rinsed with cold water. Bake in a heated oven at 225 °C for about 30 minutes.
Remove skin from tomatoes, cut in half, remove seeds, dice pulp. Add to remaining spinach form and heat briefly. Flavour remaining butter.
Serve the patties with spinach and butter.
Our tip: Use young, tender spinach from the farmers’ market!
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