After a parade of chilled dishes, this straight-from-the-oven puff pastry masterpiece will be a show stopper. It’s sublimely rich but also quite delicate. Be sure to keep a close eye while it’s in the oven, though, because you don’t want to burn the pastry or overcook the fish.
Yield: 6 servings
In a large sauté pan on medium heat, add butter. When foam has subsided, add shallots and sauté for 3 minutes. Add mushrooms and season with salt and pepper. Sauté until liquid has been released, about 6–7 minutes. Add tarragon and sauté for 2 minutes.
Preheat oven to 425˚F. Place puff pastry on cutting board and slice into 6 equal pieces. Divide spinach and mushroom mixture into 6 equal portions. Place 1 portion of spinach in center of each pastry piece. Season both sides of salmon with salt and pepper and place on spinach. Spoon mushroom evenly on top of salmon. Fold both ends of puff pastry like a letter so the parcel in completely sealed. Flip parcel over and brush with egg. Place parcels on a sheet pan lined with parchment paper, leaving room in between each. Gently score with a knife, but be careful not to cut entirely through pastry. Bake in oven for 15 minutes, until pastry is golden brown.
In a medium saucepan on medium-high heat, add cream. Cook until cream is reduced by half. Add capers and mustard and simmer for 2–3 minutes. Add parsley and black pepper. Serve with salmon.
