Salmon En Croute With Tarragon Cream Sauce

• 2 pieces salmon skinned - about 3" wide by 4" long by 1" thick, 5cm 10cm x 2.5 cm, 350gr, 12.5oz
• 2 sheets puff pastry 246gr, 8.7oz
• 2 teaspoons dill weed dried or fresh
• 4 teaspoons whole grain mustard 20gr, .7oz
• 1 cup chicken stock 75gr, 2.65oz
• 1 cup white wine 75gr, 2.65oz
• 1 shallot finely chopped, 45gr, 1.6oz
• 1 tablespoon butter 14.2gr, .5oz
• 1 1/2 teaspoons dried tarragon
• 1 tablespoon cornstarch dissolved in 2 tbs water, 8gr, .3oz
• 1 cup greek yogurt creme fraiche or sour cream, 100gr, 3.5oz Greek

1. Lightly roll puff pastry dough if needed. It needs to be just large enough to cover the salmon with an overlap of 1/2 - 1 inch (1.25 - 2.5cm).
2. Lightly cover an area roughly the size of the salmon with dill. Skin salmon if needed, and cut/trim. Place salmon on top of dill. Spread 2 tsp mustard on the salmon.
3. Depending on the shape of your fish you can bring opposite corners together (if it's square-ish) or fold over (if it's long-ish). Press the meeting edges of the puff pastry together to seal. It's okay if there are gaps in the 'package' as long as the pastry is sealed together enough to hold it's shape as it bakes.
4. Repeat with the other piece of salmon.
5. Bake at 400F (200C) for 15 - 25 minutes, until the pastry is golden brown.
6. In small saucepan over medium heat saute shallots in butter until tender.
7. Add tarragon, wine and stock and bring to a boil. Simmer 5 minutes.
8. Mix cornstarch in 2 tbs water and stir into simmering stock. Cook until thickened - should be quite thick. Remove from heat and stir in yogurt. Cover and keep warm until serving.

salmon, pastry, dill, whole grain mustard, white wine, shallot, butter, tarragon, cornstarch, greek yogurt crueme fraiche

Taken from www.yummly.com/recipe/Salmon-En-Croute-With-Tarragon-Cream-Sauce-1669538 (may not work)