Arctic Char in Puff Pastry

Remove bones and skin from char fillet. Remove coarse stalks from the chard leaves and blanch in boiling hot salted water.

For the farce, grind the ingredients in a food processor. Make sure that all ingredients (fish and whipped cream) are ice cold. Season the farce with salt, lemon and cayenne pepper.

Roll out the puff pastry – not too thin! Cover with the chard leaves dabbed dry. Spread with the farce and place the char fillet on top – repeat a little bit of farce form on the fillet, wrap with chard and puff pastry. The fillet should be coated with farce 1, 5 cm thick.

Brush the edges of the puff pastry fish package with egg yolk and seal. Form decorative pieces from the remaining puff pastry. Cover and brush the whole package. This creates a nice crispy pastry shell.

Baking time in the oven at 180 degrees: 15 min. Lightly prick the puff pastry, it will rise better – but be careful !!!!

The preparation of the sauce is relatively simple. Cut shallots into fine cubes, add fish stock and champagne, cook and thicken with cold butter. If you like, refine with crème fraîche and pass everything together through a sieve.

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