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1
Preheat oven to 400 degrees F. Bring chicken broth to a boil over high heat with reserved fennel stalks and fronds and simmer until reduced by half.
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2
On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8-inch thickness.
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3
Using an inverted two-cup ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one-inch overhang.
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4
Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill.
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5
In a heavy skillet, melt butter on medium-high and add chopped fennel fronds, reserved chopped fennel stalks and shallot and white wine.
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6
Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes.
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7
Add sliced mushrooms and continue cooking and stirring until fennel and mushrooms are tender, about two minutes.
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8
Add herbs if using and salmon pieces, stir to combine and reserve.
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9
Mix cornstarch and milk together until cornstarch is dissolved.
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10
Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into gravy.
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11
Continue cooking, stirring constantly, an additional two minutes to cook starch.
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12
Season with salt and pepper to taste.
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13
Stir one and a half cups gravy into salmon-fennel mixture.
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14
Assembly: Butter four individual two-cup ramekins.
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15
Distribute salmon mixture evenly in the ramekins, but do not over-fill.
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16
Spoon in some additional gravy and put a pat of remaining butter in each ramekin.
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17
Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry.
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18
Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.
