Difficulty:[usr 2 ]
Put the cod, whole eggs, cream, chervil, salt and pepper in the bowl of a food processor. Mix in small touches to obtain a fairly fine filling.
Preheat the oven to th. 7 ( 210°C ).
Roll out the puff pastry into two rectangles a little larger than the salmon fillets. Put a fillet on a rectangle of dough, salt and pepper, spread the stuffing on it, put the second fillet on the stuffing, season it then place the remaining dough on top. Weld the two doughs by wetting them with a little water then cut the excess dough so as to give it the shape of a fish. Cut the dough to simulate scales and cut fins from the scraps.
Brush the dough with egg yolk dissolved in a little water and bake in the preheated oven for about forty minutes. If the pastry browns too quickly, cover it with aluminum foil.
Put all the ingredients for the sauce in a bowl and heat in the microwave or in a bain-marie, whisk and serve with the fish.
