Yield: 4 servings

Ingredients:

4 each Salmon fillets, 5 oz. each

16 each Fresh spinach leaves, large, washed, rinsed and patted dry

12 each Phyllo dough sheets

1/2 cup Melted butter

as needed Chef Larry's Whole Grain Mustard Sauce (recipe follows)

for service Chives, minced

For the Mushroom Pine Nut Filling:

1 oz. Butter

1/2 tsp. Shallots, minced

1/4 tsp. Garlic minced

1 cup Shittake mushrooms, large dice

1 cup Oyster mushrooms, large dice

1 cup Medium domestic mushrooms, large dice

1 oz. Brandy

1 oz. Dry white wine

1 tsp. Fresh parsley, chopped fine

1/2 tsp. Fresh tarragon, chopped

pinch Ground nutmeg

squeeze Fresh lemon

to season Salt

to season Fresh ground black pepper

1 tbsp. Pinenuts, toasted

Method:
Prepare mushroom pine nut filling by melting butter in sauté pan over medium heat. Add shallots and garlic, sauté briefly. Add mushrooms and sauté until tender. Stir in parsley, tarragon and nutmeg. Deglaze with brandy and white wine; reduce until "sec" or dry. Season with squeeze of fresh lemon, salt and fresh ground black pepper. Stir in pine nuts and cool. Carefully split salmon fillets horizontally (without cutting all the way through) and open. Season with salt and pepper. Top one side with 2 large spinach leaves and portion mushroom filling over spinach leaves. Fold over remaining salmon piece and reserve. Brush each sheet of phyllo dough with melted butter and place three sheets on top of each other. Place salmon in the center of the pastry. Fold phyllo over to enclose and tuck ends under. Place on baking sheet lined with parchment paper. Brush with melted butter. Bake in preheated oven at 375 degrees for 25 - 30 minutes or until golden brown. For service, allow to cool slightly at room temperature. Transfer to serving plates and serve with Chef Larry's Whole Grain Mustard Sauce. Garnish with minced chives.

Whole Grain Mustard Sauce
Yield: 4 servings

Ingredients:

3 oz. Butter

1/2 tsp. Shallot, minced

1/4 tsp. Garlic, minced

3-4 oz. Dry white wine

1 tbsp. Whole grain mustard

1/4 cup Fresh chicken stock

1/4 cup Cream

squeeze Fresh lemon juice

to taste Salt

to taste Fresh ground black pepper

Method:
Melt butter in a sauce pan over medium heat. Add shallot and garlic sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by ½. Add whole grain mustard, continue to simmer and again reduce liquid by 1/2. Add chicken stock and cream, reduce until sauce thickens Season with a squeeze of fresh lemon juice, salt and pepper. Reserve keeping warm until service.