A festive dish, cooked according to recipes of French cuisine. The puff pastry here is homemade, although you can do it with a ready-made puff pastry (if you do not pretend to star Michelin). Fish is served on the whole table, with a warm sauce of watercress.
5 g butter, for shape
1 salmon weighing 1.5 kg, cut into fillets (can be skinned)
salt, black ground pepper
For home puff pastry
1 tsp salt
150 ml of cold water
300 g of flour (2 cups)
250 g butter, room temperature
For lubrication
1 yolk
For sauce
1 bunch of watercress
1 shallot (or bulb)
50 ml of white dry wine
1 tbsp. white wine vinegar
200 g of cold butter
1-2 tbsp. lemon juice
salt pepper
Dough:
Dissolve 1 tsp. salt in 150 ml of cold water. Pour the flour on the table with a slide, make a groove in the dough and gradually pour in the salt water, kneading the dough. When you get a homogeneous dough, knead on a flour-poured table for 5 minutes. Put on for 15 minutes in the refrigerator.
Roll the dough into a circle with a diameter of 25 cm. Sprinkle the oil in the center of the circle to a thickness of 1 cm. Close the dough by pulling the dough from 4 sides. Roll out in one direction, until you get a rectangle, whose length is 3 times the width. Add three times to make a square. Put on for 15 minutes in the refrigerator. Rotate the other side (45 degrees), roll it out and fold it up again. And so 2 more times, each time turning the square by the other side and cooling 15 minutes.
A fish
Preheat the oven to 200 ° C. Lubricate the shape of a suitable size with butter. Bottom the shape of salt and pepper.
Wash the fish. Put in the form, salt, pepper. Around the fish pour 4 tablespoons. water. Cover with foil, put in the oven, cook for 30 minutes at 200 C. Remove, gently remove the skin. Cool it down.
Sauce:
While the fish is baked, cook the sauce: remove the stems from the watercress, wash it. Half a leaf pour boiling water, cook for 2 minutes, immediately put in a colander and rinse under cold water.
Peel the shuckle, cut it finely. Add to a small pot or saucepan with white wine and vinegar. Boil on medium heat (until the liquid evaporates), then pour 1 tbsp. water and stir to make sauce.
How to bake and serve:
Set the oven temperature to 220 C. From the dough, roll out 2 large rectangles. One put on a baking sheet. On top of the test lay out the fish.
Finger yolk with a fork with 1 tbsp water. Lubricate the top of the fish with yolk. Close the second rectangle of the dough. The edges of the dough should be moistened and sealed. Superfluous trim to get an oblong shape of the fish.
Lubricate the top of the dough with egg. Cut the dough into scales using a knife with a rounded blade. Bake at 220C for 25 minutes.
While baked, finish the sauce. Scalded watercress let in a blender to a uniform consistency, warm slightly. Cut the butter into small cubes.
Warm the boiled onion sauce over low heat, gradually add the oil cubes, stirring. When you get a homogeneous emulsion, add the lemon juice and mashed potatoes from the watercress. Stir, remove from heat, add salt to taste, pour into a warmed saucepan.
Put the fish baked in the dough on a warmed serving dish, decorate with the remnants of watercress. Serve hot, with warm sauce.