Salmon with Flaky Pastry with Mint Sauce
Ingredients:
1 pound, 5 ounces of salmon fillet
10 ounces flaky pastry
Salt
Ingredients for the Salmon Forcemeat:
7 ounces salmon fillet
1 tsp. Pernod
1 cup cream
Salt
2 tbsp. whipped cream
Ingredients for Sauce:
1 cup of fish stock
1/2 cup white wine
2 tbsp. creme faiche (or sour cream)
3 tbsp. whipped cream
2 sprigs mint
2 2/3 ounces of butter
Salt
Lemon juice
Preparation of Forcemeat:
Make a smooth forcemeat with the salmon, the cream, the salt, and the Pernod in the food processor. Rub the mixture through a fine sieve and fold in the whipped cream,
on ice.
Preparation of the Salmon:
Season the fillet, spread the forcemeat on top and wrap it all in the flaky pastry sheet. Bake it in a preheated oven at 390 degrees F to 430 degrees F, until golden brown.
Preparation of the Mint Sauce:
Pour the fish stock and the white wine in a pan and reduce to a syrupy consistency. Work the mint in a food processor to a fine puree and add it to the reduction together with
the creme fraiche or sour cream and the whipped cream. Work in the cold butter. Season with salt and the lemon juice.
Cut the salmon in slices and arrange on plates. Mask with the sauce, without wetting the
pastry.
Wold-Dieter Klunker,
Fischereihafenrestaurant,
Hamburg, West Germany