Ingredients
270 – 300gm fresh salmon thickness approx 3 cm
1 large red pepper
1 packet puff pastry
Roll out pastry so there is enough space to cover the fish and close the sides, place fish in the middle and place cooked and skinned pepper on top, seal closed with beaten egg and brush beaten egg on top make a few small slits in the pastry. Cook at 180 deg for 20 minutes, if your fish is thicker you may need to cook for a little longer (although I don’t mind my fish a little pink in the middle)
Sauce:
Add 1 tsp fish stock (poisson fumée) to 100 ml cheap white wine add 1 tsp cornflour, bring to boil, stir constantly while thickening