Separate the fillets of the Loup from the tail to the head, but do not cut off there and remove the backbone. Remove the skin from the tomatoes, remove the seeds and cut into fine cubes.
Dice the salmon fillet. Mix with whipped cream, egg yolk, a little salt and pepper in a cutter and make a farce.
Put the salmon farce in place of the backbone in the loup, press the fillets smooth so that the original fish shape is given one more time. Roll out the puff pastry and fold it around the loup de mer. Using a coffee spoon, engrave fins, gills, scales and eyes into the pastry. Finally, brush with a beaten egg yolk and bake in the oven at 220 degrees for about half an hour.
For the sauce, put white wine, peppercorns, shallots and sherry vinegar in a saucepan and cook for a few min. Strain through a sieve and beat with 3 egg yolks and the diced tomatoes in a water bath. Bind (assemble) the sauce with the melted ice-cold butter pieces, season with pepper and salt and stir in the parsley.
Cut the fish and bring to the table with the sauce Choron.
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