Pike-perch deflated with dill mayonnaise

Pike-perch deflated with dill mayonnaise

How original this fish in puff pastry as the main course, appetizer or finger food! The deflated zander is served with dill mayonnaise.


Savoury pastry For 4 people

4 fillets of zander of 140 g



4 leaves of ribs

2 rectangular puff pastries already flattened of 320 g

1 egg

1 tablespoon of poppy seeds

1 bunch of dill

80 g of mayonnaise

3 tablespoons of plain yoghurt

How to proceed


ca. 30 minutes

Cooking in the oven:

ca. 20 minutes

Total time:

50 min

Rinse the fillets in cold water and pat them dry with kitchen paper. Cut the fillets in half and season with salt and pepper. Remove the rib leaves from the stems. Blanch in salted water for approx. 30 seconds. Pass them under cold water.

Preheat the oven to 200 ° C. Wrap 1 half-fish fillet in a piece of rib leaf. Divide the puff pastry into four parts. Arrange 1 zander roll on a piece of puff pastry. Fold the dough in half. Press the edges well and arrange the deflated pieces on a baking tray lined with parchment paper. Beat the egg and brush the deflated pieces. Sprinkle with poppy. Cook the deflated in the centre of the oven for approx. 20 minutes.

Chop the dill. Mix the mayonnaise with the yoghurt and chopped dill. Season with salt and pepper. Serve the deflated with the dill mayonnaise.

You may be interested to read the orange risotto recipe/ beans and sardines recipe/ greek cake mantovana recipe/  Soup with apples recipe.

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