Wines of Germany

Salmon in Filo Pastry

Ingredients

For the Salmon:

• 4 x 150 g salmon fillets


• 200 g fish for the chilled filling


• 100 g cream


• 3 big chard leaves


• 4 sheets filo pastry


• Salt and pepper to season


• Melted butter


• Dill


• More Dill

For the sauce:

• 100 ml fish stock


• 40 ml white wine


• 100 g crème fraîche


• 1 tbsp spring onions, finely minced


• Salt and pepper


• Pinch saffron 

Preparation:

In advance, dice the fish and freeze it. Once frozen, put the fish with the cream, dill, salt and pepper into a food processor and blend. Keep cool until required.

Blanch and chill the chard leaves then set aside. Season each salmon fillet with salt and pepper then coat with the chilled fish filling and wrap in the chard leaves. Carefully wrap the salmon in the pastry sheets and make into parcels. Transfer to a baking sheet and cook the fish in the oven for 12-15 minutes at 200 °C.

While the salmon is cooking, make the sauce.  Heat the butter and gently fry the onions.  Add the fish stock and crème fraîche then stir in the saffron. Stir until you reach your desired consistency.

Take the salmon parcels out of the oven, pour over the sauce and garnish with dill sprigs.

Wine recommendation:

Cooking the salmon in pastry helps to develop its full flavour, and the dill and chard complete the dish with fine herbal aromas.  We recommend serving this dish with a dry, classic style German wine such as Riesling from the Mosel or Silvaner from the Rheinhessen.