For croissants, yeast puff pastry is used. It needs to be thawed, formed and either let it stand in a warm place for 2 hours, or, as I did, left it overnight in the refrigerator.
Ingredients: Yeast puff pastry, Lightly salted red fish, Curd cheese, Yolk
Cooking method:
Defrost the dough, then from 250 g of puff pastry make two croissants, that is, two triangles. On the wide side of the triangle, the base, make an incision in the middle. Stretch the triangle a little with your hands, make it longer, then roll it from the wide side to the narrow one. If desired, you can round it a little, make it such a bagel. Cover with a clean towel, refrigerate overnight, or let stand in a warm place for 2 hours.
Brush with egg yolk, and bake at 240° for about 15-20 minutes, they should be well browned, but be careful not to burn.
Cool the croissants, cut lengthwise with a bread knife. Lubricate well with curd cheese, lay out slices of red fish. Cover with a lid.