Yield: 6-8 Servings Ingredients:

1 each Fresh salmon fillet. 1 3/4 - 2 lb, center cut

20 each Fresh spinach leaves, stemmed

to season Salt

to season Fresh ground black pepper

1 each Puff pastry sheet 15" x 12"

as needed Eggwash ( 2 each eggs beaten with 1 tbsp. water) for the mushroom filling:

1 oz. Butter

1/2 tsp. Shallots, minced

1/4 tsp. Garlic minced

1 1/4 cup Shittake mushrooms or oyster mushrooms, small dice

1 1/4 cup Medium domestic mushrooms, small dice

1 tsp. Fresh parsley, chopped fine

1/2 tsp. Fresh tarragon leaves, minced pinch Ground nutmeg

2 oz. Brandy

2 oz. Dry white wine

to season Salt

to season Ground black pepper

Method:

Prepare Chef's Larry Champagne Beurre Blanc per recipe, reserve. Prepare mushroom filling by melting butter in sauté pan over medium heat. Add shallots and garlic, sauté until translucent. Add mushrooms and sauté until tender. Stir in parsley, tarragon and nutmeg. Deglaze with brandy and white wine; reduce until "sec" or almost dry. Season salt and fresh ground black pepper. Cool to room temperature, reserve.

Preheat oven to 350 degrees F. Carefully split or "butterfly" salmon fillet lenghtwise, keeping salmon in one piece. Season inside with salt and pepper. Line one side of split salmon fillet with spinach leaves and top with mushroom filling and more spinach leaves. Fold over remaining side of salmon fillet and gently press. down. Carefully transfer filled salmon fillet to sheet of puff pastry that has been brushed with eggwash. Roll up pastry around salmon fillet and tuck in edges, trimming if necessary. Place salmon in pastry on a lined baking pan and brush with egg wash. Place in preheated oven at 350 degrees F and bake for 40 -45 minutes. Remove and cool. For service, slice with a serrated knife. Serve with Chef Larry's Champagne Beurre Blanc.

Champagne Beurre Blanc

Yield: 6 Servings Ingredients:

3 oz. Butter

1/2 tsp. Shallot, minced

4 oz. Champagne

1/4 cup Fish stock

1 1/4 cup Cream

squeeze Fresh lemon

to taste Salt

to taste Fresh ground black pepper

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