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Ingredients
- 1 pkt Puff pastry
- 6 x Sole filets, split in 2 ( 12 half filets)
- 1 lb Salmon
- 1 x Leek, minced ( white part only)
- 1 Tbsp. Butter
- 1 x Shallot, minced
- Â Â Salt and pepper to taste
- 1/2 tsp Tarragon
- 1 x Egg white
- 3 Tbsp. Heavy cream
- Â Â Lemon juice
- Â Â Egg yolk to glaze
Directions
- Season Sole with lemon and salt. Chill. Heat the butter in a pan and add in leek. Cook 2 min. Stir in shallot and cook 1 minute, over medium heat.
- Let cold. Place salmon along with leek mix in the food processor and run the machine till pureed. Season with salt and pepper, ad tarragon.Pour in egg white through the feed tube with the machine running. Refrigerate1 hour.
- Stir in cream. Divide the dough into 6 parts ( roll dough out a little, before doing it). Roll out each piece to 1/4" thickness. Drain fish. Place 1 half filet on dough, spread 1 tbs salmon mousse on top of Sole, cover with 1 more filet and wrap dough over the fish, it should look like a big turnover.Repeat with the rest of fish. Glaze with egg yolk, being careful not to let yolk run through the sides or possibly thedough will not puff, and bake in a preheated 400 F for 25 min or possibly till puffed and golden brown. Serve with hollandaise sauce diluted with a little cream.
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