Salmon Fillet in Puff Pastry with Riesling Sauce and Keta Caviar

Cut the pike-perch into small pieces, marinate with salt, egg, lemon zest and pepper and chill well in the freezer. Grind the cold pike-perch in portions in the Moulinette and chill again.

Cut the salmon into portions. Place the chard leaves (dried very well between 2 towels) on foil to form 4 rectangles (twice the size of the salmon fillets).

Stir the liquid and whipping cream into the pike-perch mixture, season with salt. Mix half of the amount with the pureed spinach. Put green and white fish mixture each in a piping bag without spout.

Place the green amount the size of the salmon fillet on the spread out chard leaves. Place the salmon fillet on top, season with salt, season with pepper, sprinkle with juice of one lemon and cover with the light quantity. Then, by rolling up the foil, wrap the fillet in chard.

Roll out the puff pastry on a little flour to a good double size of the salmon fillets, remove the flour with a pinel, wrap the fish packets in it (the seam should be at the bottom, the green quantity on top).

Cut out any shapes from the remaining puff pastry and glue them to the puff pastry packets with egg yolk. Dilute egg yolk with very little water and brush the puff pastry with it. Bake the fillets in a heated oven at 200 °C for about 20 minutes. Rest briefly before cutting.

For the sauce, mix fish stock, white wine and whipping cream and boil a little. At the end add the fish stock to taste.

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