Halibut in the Crust

Remove skin and center bone from salmon and grind the meat in an electric hand mixer. Whip 1 egg white until very stiff and fold into the fish mixture, then add 150 g whipped cream and stir everything together well. Season with a little cayenne pepper, salt, white pepper, Worcester sauce and wine.

Cover and place in refrigerator to rest for at least 30 minutes. Clean leek, rinse very well and cut about 10cm long narrow strips, sauté them in 20g butter, season with salt and pepper and cool. Rinse the mushrooms, clean them, cut them into slices, sauté them in another 20g of butter and add the remaining whipping cream. Saute until all liquid is reduced. Add the finely chopped parsley and remove from the heat. Defrost the puff pastry and roll out thinly with flour to form a pastry sheet of 17x8cm and a second one of 22x12cm.

Cut both pastry sheets into a fish shape.

Cut out small fish scales from the remaining dough. Rinse a tray with cold water and place the smaller pastry sheet on it. Spread half of the leek evenly on top and place the halibut fillet on top.

Sprinkle with a little bit of lemon juice. Then spread the well precooled salmon farce thickly on the fillet, heap the whipped cream mushrooms on top and cover with the remaining leek. Form the pastry lid over it and press it firmly smooth. Brush with a little bit of egg white and spread on top.

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