Instructions: Cod Stuffing:
Cut cod into small pieces and put in blender with brandy, sherry, salt, herbs and spices and egg whites... Blend at high speed for about 5 minutes or until mixture is smooth. Run blender at half speed and add cream slowly. Mix until cream has been absorbed. Put mixture into a bowl and refrigerate until it is assembled with the salmon and puff pastry

Salmon Fillet:
Cut the fillets lengthwise into 4 equal size ribbons. Place in a bowl and pour all other ingredients over salmon meat. Let marinate, in refrigerator, for 1 hour.

Procedure for Filling:
Pan-fry onion in butter until "glazy". Clean and finely chop pimiento and pan-fry in the 4 tablespoons butter. Cook spinach in a small amount of salted water for approximately 3 minutes. Cool under running water and drain well. Put between towels to drain remaining water. Chop spinach and season with salt and garlic powder. Mix well.

Assembly:
Slightly grease parchment papers and lay on 2 cookie sheets. Roll out puff pastry to a rectangle of 20x24 inches. Keep the trimmings for later decoration. Cut pastry sheet in half to produce two 10x12-inchrectangles. Slightly overlap the 2 cookie sheets to provide one cooking surface.

Apply melted butter to the both rectangles of puff pastry with a soft brush and sprinkle with bread crumbs.

Mix cod stuffing to become smooth and spread over bread crumbs on one rectangle, in an area approximately 5x10 inches. Place the salmon ribbons on top and press down onto stuffing and sprinkle with onions. Spread the chopped pimientos in two rows on top of salmon and the chopped spinach in two additional rows.

To close, lift the plain puff pastry rectangle over the filling and bring sides and ends down to enclose the filling. Brush with beaten egg.

Make decorative ribbons with puff pastry trimmings. Apply to top of loaf and brush with beaten egg. Pierce dough with a large meat fork in lengthwise rows, approximately 1 1/2 inches apart.

Bake at 425F for approximately 10 minutes; reduce heat to 375F and continue baking for another 30 to 35 minutes, until dough is cooked. Let rest 15 to 20 minutes before cutting.

Serve with hollandaise sauce on side.

Makes 10 servings of 2 pieces each.

This classical dish was part of an 8-course menu with a variety of appropriate aperitifs, wines and liqueurs. Thus live the Confreries!

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