Fish in dough (puff pastry)

Pumpkin sauce goes well with this this.

Preparation You'll need: A medium sized pot
Ingredients (for 4 to 5 persons) Two fillets of Zander (ea. ca. 150 grams) Two fillets of Ruby Red Rainbow Trout (ea. ca. 150 grams), preferably without skin Salt, Pepper, Lemon Juice, Dill 1 small carrot (ca. 70 grams) 70 grams porree 2 celery stalks (ca. 70 grams) 250 millilitres Bechamel (see second list) 1 egg yolk 2 rolls of ready made puff pastry (ca. 250 to 300 grams each)
Ingredients for the bechamel 20 grams butter 20 grams flour 333 millilitres milk Dill Parsley Lemon juice White wine Worcester sauce Salt Pepper
Preparation of the bechamel Sweat the flour and the butter in a small pot, then add milk and simmer it for approx. 20 minutes, stir all the time. Now add all the ingredients to your liking. I would add the juice of half a lemon, one tea spoon of worcester sauce, 50 millilitres of white wine. A good deal of dill and parsley. Also don't be too shy with the salt. Starting from this add more to your liking.
Preparation of the fish for the oven Season the fillets with a good deal of salt and pepper and some dill. Cut the veggies in stripes and blanch them in salt water. They should still be a bit hard in the end, since they go into the ofen. Spread the first piece of dough and put the blanched vegetables in the middle, leaving a rim of maybe 3 centimetres. Put the two zander fillets on top. Pour the bechamel over them (cold, so that it's rather viscous). Now put the rainbow trout fillets on top. Whisk the egg yolk with some salt and coat a 2 centimetres wide stripe around the filling. Place carefully the second dough right over the first one. If you want, you might want to put the filled dough into the shape of a fish, and put little 'scales' into the dough with a small spoon. Preheat the ofen to 220℃. Put the fish for 15 to 20 minutes into the refridgerator.
Baking in the ofen Put the fish into the ofen (lowest level), bake for around 10 minutes at 220℃ until the dough starts to get slightly brown. Reduce the heat to 180℃ and continue baking for another 30 to 35 minutes. Now open the oven, turn down the heat to 100℃. Place the plates into the ofen to heat them up. Close the ofen again and let the fish rest for another five minutes. Now take everything out and place the fish on a large plate to serve as a whole, just cut in the middle to show the inside.