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1
In a small, deep bowl, blend together the butter, tarragon, a half teaspoon of salt, four grinds of the pepper mill and the lemon juice.
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2
Cut the salmon into four serving pieces.
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3
Using a sharp knife, cut a pocket into the side of each piece, trying to make the cut as deep as possible without cutting through the other side.
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4
Divide the tarragon butter into four portions and stuff into the fish.
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5
Roll out the puff pastry to a thickness of about an eighth of an inch.
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6
Divide into four squares and brush lightly with cold water.
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7
Lay each piece of fish on top and roll the pastry over to cover, pressing down to seal, then trim away the excess.
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8
Arrange on an ungreased baking sheet with a rim and brush the pastry with the beaten egg.
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9
Chill at least half an hour.
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10
Heat the oven to 400 degrees.
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11
Start the sauce by combining the stock, Champagne, shallots and mushrooms in a saucepan.
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12
Cook until the liquid is reduced by half.
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13
Add a half cup of the cream and cook until it thickens enough to coat the back of a spoon.
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14
Strain, then keep warm.
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15
Whisk the remaining cream in a deep bowl until it starts to thicken.
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16
Bake the salmon for 12 minutes or until the pastry is lightly browned.
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17
Transfer each packet to a warm serving plate and slice into four or five pieces on a slight diagonal.
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18
Add the fines herbes to the sauce, whisk in the whipped cream and spoon alongside the packets.
