Salmon In Pastry With Champagne Sauce

1. 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.

2. 2

   Cut the salmon into four serving pieces.

3. 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.

4. 4

   Divide the tarragon butter into four portions and stuff into the fish.

5. 5

   Roll out the puff pastry to a thickness of about an eighth of an inch.

6. 6

   Divide into four squares and brush lightly with cold water.

7. 7

   Lay each piece of fish on top and roll the pastry over to cover, pressing down to seal, then trim away the excess.

8. 8

   Arrange on an ungreased baking sheet with a rim and brush the pastry with the beaten egg.

9. 9

   Chill at least half an hour.

10. 10

    Heat the oven to 400 degrees.

11. 11

    Start the sauce by combining the stock, Champagne, shallots and mushrooms in a saucepan.

12. 12

    Cook until the liquid is reduced by half.

13. 13

    Add a half cup of the cream and cook until it thickens enough to coat the back of a spoon.

14. 14

    Strain, then keep warm.

15. 15

    Whisk the remaining cream in a deep bowl until it starts to thicken.

16. 16

    Bake the salmon for 12 minutes or until the pastry is lightly browned.

17. 17

    Transfer each packet to a warm serving plate and slice into four or five pieces on a slight diagonal.

18. 18

    Add the fines herbes to the sauce, whisk in the whipped cream and spoon alongside the packets.

* Per serving · 4 servings · Values may vary.