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1
Stuffing.
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2
In a food processor, whirl cubed halibut with egg white until smooth.
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3
Blend in whipping cream, lemon juice, chervil, salt and pepper.
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4
Refrigerate in an airtight container for at least 1 hour or for up to 4 hours.
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5
Salmon Wellington.
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6
Preheat oven to 400u00b0F (200u00b0C).
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7
Cut salmon fillet crosswise into 1/2-inch (1 cm) thick slices; cover and refrigerate.
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8
Trim spinach, removing stems; rinse and shake off excess water.
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9
In a large saucepan, cook spinach, with just the water clinging to leaves, just until wilted.
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10
Arrange in single layer on paper towels; pat dry.
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11
On a lightly floured surface, roll out puff pastry to form 14-inch (35 cm) square.
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12
Place on sheet of parchment paper large enough to cover large rimless baking sheet.
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13
Cover pastry with spinach, leaving about 1 1/2-inch (4 cm) border at edges.
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14
Spread half of the stuffing over spinach; layer with salmon slices, then remaining stuffing.
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15
Mix egg yolk with 1 tablespoon (15 mL) water; brush some lightly on uncovered top and side borders of pastry.
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16
Starting at bottom edge and using paper as support, roll up, pressing egg-washed top edge onto pastry; fold in sides, pressing together lightly.
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17
Place roll and paper on rimmed baking sheet.
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18
Make-ahead: Cover and refrigerate for up to 4 hours; add 10 minutes to baking time.
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19
Brush lightly with egg wash.
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20
Bake in centre of oven for about 30 minutes or until golden and crisp.
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21
To serve, trim off ends and cut pastry package crosswise into 8 slices.
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22
Pool one-quarter of the sauce onto each warmed plate.
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23
Arrange 2 slices per serving on top of sauce.
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24
Shallot Cream Sauce.
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25
Meanwhile, in small saucepan, simmer shallots with vinegar over medium-low heat until vinegar is evaporated.
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26
Add cream; simmer until reduced by half, about 4 minutes.
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27
Whisking constantly, add butter, a few cubes at a time, to make creamy sauce.
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28
Add pepper.
