Arctic Char Wrapped in Puff Pastry

First, make a farce from the pike fillet, crème fraîche and whipped cream. For this, the ingredients must be properly cooled. It is best to put the pike fillet in the freezer 20 minutes before preparation. If the ingredients are not cooled down sufficiently, the quantity may become too warm during preparation in the grinder and may curdle or flocculate. Remove the bones from the pike fillet and dice. Place all ingredients for the farce in the food processor’s chopper form and grind until smooth and creamy. Season the farce with cayenne pepper, salt and a small amount of lemon juice and refrigerate.

Remove the white stem from the chard leaves. Blanch the chard in boiling hot salted water for one to two minutes, then rinse with cold water and place on paper towels or possibly towels to dry.

Dust the surface with a little flour. For each unit, place three sheets of puff pastry on top of each other and roll out lengthwise about 20 to 25 centimeters. Cover half of the rolled out pastry sheets with chard leaves. Make sure to leave a little space on all sides so that you can close the packets well.

Spread the pike sauce on the chard leaves. Place the char fillets on top and brush repeatedly with the pike farce.

Cover the fillets with more chard leaves. Brush the edges of the pastry with a little egg yolk. Cut out the free sides of the

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