The classic Recipe for all that is easy to follow

Ingredients

• 1 slice of fresh wild salmon skinned and filleted
• 500g of supermarket puff pastry
• 1 kg fresh spinach
• 2 shallots
• 1 chilli
• 500ml fish stock
• 500ml dry Riesling
• 1-2 cartons of crème fraiche
• 1-2 egg yolks
• Butter
• Seasoning: salt and pepper

Preparation

The salmon:

1. Brush the spinach and blanch it in boiling water for 1-2 minutes.
2. Remove using a skimmer and place in ice cold water.
3. Next, drain the water and roll the spinach leaves individually on a kitchen towel. The spinach pieces should be twice the size of the salmon fillets.
4. Season them with a little salt and pepper.
5. Cover the spinach with a few flakes of butter.
6. Season the fillets with salt and pepper and a few drops of lemon juice.
7. Wrap them in the spinach leaves.
8. When covered completely, season the outside of the leaves once more with salt and pepper.

The puff pastry:

1. Roll the puff pastry as thin as possible.
2. Brush whisked egg yolk and water around the edges.
3. Cover the leaves and salmon with the puff pastry.
4. Wrap the salmon in a second layer of puff pastry and press, removing all air inside the pockets.
5. Preheat the oven up to 160° Celsius.
6. Brush a little egg yolk on the upper side of the puff pastry so that it develops an appetising golden colour in the oven later.
7. Perforate the pastry with a fork so that excess fluid can escape when the pastry is in the oven.
8. Place in a preheated oven at 160°C and allow to cook for 40-45 minutes.

The sauce:

1. Sweat the chopped shallots in butter until they look glassy.
2. Add the sliced chilli and cover with Riesling and fish stock.
3. Finish by adding crème fraiche and allow to simmer and reduce at moderate heat for 10-15 minutes.
4. Remove the chilli pod from the sauce.
5. Mix a little cold butter to give a light, shiny emulsion.

Serving suggestion

• Cut the salmon with a serrated knife into 1cm slices and lay them on the seasonal vegetables sautéed in nut butter.
• Place a little Riesling sauce onto the plates and serve the rest separately.
• The puff pastry is a fully sufficient replacement for any side dish.