Puff pastry with smoked sea bass and preserved mustard seeds
For 50 servings
Crispy puff pastry
1 packet of puff pastry
1 egg yolk
50 g mustard seeds
50 ml sushi vinegar
75 ml dashi
50 sprigs of dill
50 g preserved pumpkin
Smoked sea bass
5 sea bass fillets without skin
1 l water
80 g salt
10 g smoking chips
Separate the frozen slices of puff pastry and remove the sheets of paper between them.
Coat one side with egg yolk and place the slices back on each other so that they once again form a single block. Freeze them slightly, then cut slices from the block using a ruler and a sharp knife.
Place the slices on a baking sheet and brush lightly with egg yolk. Sprinkle with salt. Bake in the oven at 200°C for 6-8 minutes. Store in a well-sealed container.
Pickle the sea bass fillets for 30 minutes in salt water. Pat them nice and dry and smoke the fillets using an electric smoke tube for 30 minutes.
Cook the mustard seeds in the sushi vinegar and dashi until soft.
Season with salt and leave to cool.
Cut the sea bass into small pieces and place on the puff pastry.
Finish with the pumpkin, mustard seeds and sprigs of dill.