SALMON IN PASTRY WITH CHAMPAGNE SAUCE

SALMON IN PASTRY WITH CHAMPAGNE SAUCE image

Categories Fish

Yield serves 4

Number Of Ingredients 5

Previous Next

3/4 cup heavy cream
1 tbl fines herbes (parsley, tarragon, chives, dill)
In a small, deep bowl, blend together the butter, tarragon, a 1/2 tsp. salt, four grinds of the pepper mill and the lemon juice.
2.Cut the salmon into four serving pieces. 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. Divide the tarragon butter into four portions and stuff into fish.
Roll out the puff pastry to a thickness of about an eighth of an inch. Divide into four squares and brush lightly with cold water. Lay each piece of fish on top and roll the pastry over to cover, pressing down to seal, then trim away the excess. Arrange on ungreased baking sheet with rim and brsh pastry with beaten egg. Chill at least half an hour.

Steps:

4. heat oven to 400 degrees. 5. start sauce by combining the stock, Champagne, shallots and mushrooms in a saucepan. Cook until the liquid is reduced by half. Add 1/2 cup cream and cook until the liquid is reduced by half. Add a half cup of the cream and cook until it thickens enough to coat the back of a spoon. Strain, then keep warm. Whisk the remaining cream in a deep bowl until it starts to thicken. 6. Bake the salmon for 12 minutes or until the pastry is lightly browned. Transfer packets to warm serving plate and slice into four or five pieces on a slight diagonal. Add the fines herbes to sauce, whisk in the whipped cream and spoon alongside the packets.