Petits Poissons Pasteries

• For the "Petite Poissons":
• 3-4 whole, skinned trout fillets
• 1 tablespoon chopped fresh tarragon leaves
• finely grated skin of 1 lemon (reserve the remaining lemon for Herb Butter Sauce)
• 1 tablespoon Old-Bay seasoning
• Kosher Salt
• Freshly ground black pepper
• 1/2 pound fresh salmon fillet, skin removed
• 2 eggs
• 1-2 cups heavy cream
• 1-1/2 1-lb packages puff pastry
• For the Herb Butter Sauce:
• 2 shallots, finely chopped
• 1 tablespoon chopped fresh tarragon leaves
• 1/2 cup white wine
• 1/2 teaspoon chopped thyme leaves
• 1/2 cup heavy cream
• 1/2 pound butter
• 1/2 lemon, juiced
• kosher salt
• fresh-ground white pepper
• 1 bunch chives, chop the lower part and reserve the slender upper portions for garnish

1. Cut the trout into 12 small fish-shaped strips. Sprinkle with tarragon, grated lemon peel, Old-Bay, salt and pepper. Cover and refrigerate.
2. Puree the salmon in a food processor. Add 1 egg, cream, and salt to taste. Result will be a fluffy mousse. Chill for 1-2 hours.
3. Roll the pastry dough to about 1/4 inch thick. Cut 12 rectangles of pastry each a bit larger than the fillet strips. Lay out half of the pastry pieces on greased baking sheets. Center one fillet strip on each piece. Spread a layer of mousse and cover with another fillet strip. Whisk an egg to use as a wash. Brush it on the exposed pastry, and lay the second piece of pastry on top, pressing around the edge of the fish to seal. Trim the pastry around the outline of the fish, flaring the pastry at the smaller end of the fish to simulate a tail fin. Using the dull edge of a knife, the rounded edge of a small spoon or other utensils, make shallow cuts or indentations on the top surface of the pastry to simulate eyes, gill slits, scales and fins, being careful not to pierce the pastry. Be creative; this is the fun part. Place your creations and the remaining egg wash in the refrigerator to chill for about one-half hour.
4. Preheat the oven to 375 degrees F.
5. Paint the top surface of the pastry with the remaining egg wash, and bake the fish for 20 to 30 minutes until the pastry is golden brown. While baking, prepare the Herb Butter Sauce:
6. Combine shallots, tarragon, thyme, and wine in a sauce pan. Reduce to about 1/3 cup. Add the cream and heat with constant stirring until the mixture thickens slightly. Divide the butter into small pieces and mix in a little at a time so the mixture doesn't separate. Add the lemon juice. Salt and pepper to taste. Strain the sauce into another saucepan and stir in the chopped chives.
7. To serve: Ladle some of the sauce onto the plate; "float" the pastry fish on it. Top with a little more sauce, and arrange the slender chive stalks as "seaweed" garnish.

trout, tarragon, lemon, oldbay seasoning, kosher salt, freshly ground black pepper, salmon fillet, eggs, heavy cream, pastry, butter, shallots, tarragon, white wine, thyme, heavy cream, butter, lemon, kosher salt, freshground white pepper, chives

Taken from www.epicurious.com/recipes/member/views/petits-poissons-pasteries-1201787 (may not work)