For the zander fillet, season the fillets with salt and pepper. Fry only on the skin side in very hot fat for 10 seconds and drain on a kitchen towel.
Coarsely chop mushrooms, sauté with shallots in a pan and drain in a colander.
Stir the uncooled QimiQ until smooth. Add the egg whites, cornflour, breadcrumbs and spices and mix well. Add the drained mushrooms.
Prepare the dough according to package directions and cut into 4 equal parts. Cover each with 2 slices of salmon ham, place pike-perch fillet on top and spread with mushroom filling. Fold the puff pastry, brush with egg and cut a small hole of about 5mm on the top to allow the steam to escape.Be sure to refrigerate before baking.
Bake in a preheated oven at 180-190°C for about 15-20 minutes.For the basil tomatoes, melt the sugar in a pan over medium heat. Deglaze with balsamic vinegar. Add the tomatoes and spices and reduce slightly. Stir in the QimiQ. Halve cherry tomatoes and sauté in olive oil for about 1-2 minutes.
A wonderful zandefilet recipe!