For the fish sauce, whisk one fillet of gilthead in a food processor until very fine, or pass through a meat grinder twice and leave to cool. Chop two sprigs each of dill, parsley and coriander. Mix the fish mixture with an egg and add the ice-cold salt, whipped cream, pepper and the kitchen herbs. Spread the fish sauce on the nori sheet, place a fillet of gilthead in the middle and spread with fish sauce. Place a few leaves of parsley, coriander and dill on top and cover with the second fish fillet. Wrap the fish fillets with the nori sheet.
Roll out the puff pastry, place the wrapped fish fillets on it, brush the puff pastry around it with a beaten egg, and fold it around the fish fillets. With a kitchen knife, cut the shape of a fish from the whipped puff pastry, place it on a baking tray covered with parchment paper, shape it and brush it with the remaining beaten egg. Bake in the oven at 180 degrees for about 20 minutes.
For the sauce, chop the sorrel leaves. Finely dice two shallots and make half with the white wine, bay leaf and thyme, strain through a sieve and add 100g of cold butter (it is best to mix it in). The sauce must not make now, otherwise it will lose the binding. Sauté the sorrel in a little butter, add the sauce and season to taste with salt and freshly ground pepper.
Sideboard
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