Lengfish fillet in potato puff pastry with herbs

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook them in boiling salted water for about 20 minutes, drain and let them cool down a little. Peel off the skin and press about 250 g potatoes through a potato ricer.Add 1 egg yolk and 150 g flour, knead mixture to a smooth dough, season with salt and pepper. Let dough rest for about 30 minutes. Knead 150 g butter and 30 g flour, roll out to a square (15 x 15 cm) on a floured work surface. Put the butter dish in a cool place. Roll out the potato dough on the floured work surface to a size of approx. 25 x 25 cm. Place the butter dish on the dough and fold over the excess dough. Roll out dough on flour to a size of approx. 20 x 30 cm, fold over twice from the long side and refrigerate for approx. 15 minutes.

2. 2

   Dust dough with flour and roll out to a rectangle (20 x 30 cm). Whip four times on top of each other from the long side and refrigerate for about 15 minutes. Repeat these two operations again and put the puff pastry in a cool place for about 1 hour. Wash the fish, dab dry and sprinkle with 3 tablespoons of lemon juice. Cut remaining potatoes into small cubes, mix with mustard and remaining egg yolk, season with salt and pepper. Roll out the puff pastry on flour about 30 x 40 cm except for a small rest. Cut the fish fillet in half lengthwise, place one half of the fish fillet on the potatoes. Spread the rest of the potato mixture on the fish, place the second half of the fillet on top. Separate the egg, brush the edges of the pastry with egg white. Wrap the fish, press the edges well. Roll out the remaining potato puff pastry and make narrow strips and lay them on the pastry in a grid pattern. Spread with whisked egg yolk. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes. Heat the rest of the butter. Sweat flour in it while stirring.

3. 3

   Wrap the fish, press the edges well. Roll out the remaining potato puff pastry and make narrow strips and lay them on the pastry in a grid pattern. Spread with whisked egg yolk. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes. Heat the rest of the butter. Sweat flour in it while stirring. Deglaze with stock and milk, bring to the boil while stirring and simmer for about 5 minutes. Wash the herbs and chop them coarsely, except for some chives for garnishing. Clean and wash the salad and drain well. Clean and wash the tomatoes, remove the stalk and cut the tomatoes into slices. Mix the rest of the lemon juice with a little salt, pepper and sugar, add the oil. Add chopped herbs to the roux, season with salt and pepper. Arrange fish in batter with the sauce. Mix vinaigrette with tomato wedges and salad. Garnish the dish with the remaining chives and serve with the salad

4. 4

   Wash the herbs and chop them coarsely, except for some chives for garnishing. Clean and wash the salad and drain well. Clean and wash the tomatoes, remove the stalk and cut the tomatoes into slices. Mix the rest of the lemon juice with a little salt, pepper and sugar, add the oil. Add chopped herbs to the roux, season with salt and pepper. Arrange fish in batter with the sauce. Mix vinaigrette with tomato wedges and salad. Garnish the dish with the remaining chives and serve with the salad

5. 5

   Preparation time approx. 4 hours