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- 2 tablespoons EVOO Extra Virgin Olive Oil, divided
- 4 salmon fillets, skin removed
- Salt and ground black pepper
- 1/2 pound button mushrooms, thinly sliced
- 1 leek, thinly sliced and washed thoroughly
- Salt and ground black pepper
- 2 tablespoons chopped fresh tarragon leaves
- 3/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 sheets puff pastry dough, defrosted in the fridge if frozen
- Flour, as needed for rolling out
- 1 egg, lightly beaten with a splash of water
Preheat oven to 400F.
Place a large skillet over medium-high heat with 1 turns of the pan of EVOO, about 1 tablespoons. Season the fish with salt and pepper, and sear in the hot pan until golden brown. Remove and reserve.
Return the pan to medium-high heat and add 1 more turn of the pan of EVOO, about 1 tablespoon. Season the fish with salt and pepper, and sear fish a minute on each side. Remove and reserve. Add 1 more turn of the pan of EVOO, about 1 tablespoon. Add the mushrooms and leeks to the pan, and cook until tender, 6-7 minutes. Season mushrooms with salt and pepper then add tarragon, cream and Dijon to the skillet. Bring up to a bubble, then reduce the heat to medium and simmer until thickened, 3 minutes. Remove from the heat and let cool.
Roll the puff pastry out with a little flour on a large work area. Quarter a large sheet or halve 2 smaller sheets. Line a baking sheet with parchment paper and arrange the rectangles of dough on it. Divide the mushroom cream sauce between rectangles of dough, make a small pile in the middle of the sheet. Place a piece of seared fish on top of the sauce and fold the edges of the dough up around the fillet. Trim excess dough. Use egg wash to secure seam then place seam side down on baking sheet. Cut a few slits in the top of each pastry parcel. Brush them with the beaten egg and transfer to the oven. Bake until the pastry is puffed and golden, about 20 minutes.
Serve warm with Honey-Butter Snap Peas alongside.