Cut the defrosted puff pastry pieces in half once. Preheat the stove to 200 °C. Put the pastry pieces on a baking tray. Brush with the condensed milk and bake until golden brown. Cool and cut in half diagonally so that the top separates from the bottom. Season the 4 salmon fillets with salt and pepper. Heat sunflower oil or other vegetable oil and fry the salmon in it briefly on both sides. Roast the salmon at a moderate temperature for another 5-6 minutes.
For the sabayon, mix all ingredients except the dill in a baking bowl and whisk in a hot water bath to make a foamy sabayon. Season with salt and pepper.
Place one puff pastry base on each plate, shape a salmon fillet on top, pour the sabayon over it and place the pastry lid on top.
Serve garnished with dill.
It goes well with: Boiled potatoes or long grain rice.
Tip The long grain rice can be additionally refined with a little bit of finely grated lemon peel and chopped dill.
Duration of preparation: 10 min. Duration of preparation: 15 min. Baking time puff pastry: 10 min.