Ingredients

serves 4

　　2 tablespoons EVOO (extra-virgin olive oil)

　　4 skinless salmon fillets

　　Salt and pepper

　　1/2 pound button mushrooms, thinly sliced

　　1 or 2 small leeks, halved lengthwise, thinly sliced into half-moons on an angle, cleaned, and dried

　　1 tablespoon Dijon mustard

　　3/4 cup heavy cream

　　2 tablespoons chopped fresh tarragon leaves

　　1 sheet frozen puff pastry dough, 11 x 17, or 2 smaller sheets—depends on the brand, defrosted

　　All-purpose flour

　　1 egg, lightly beaten with a splash of water

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Place a large skillet over medium-high heat with 1 tablespoon of the EVOO. Season the fish with salt and pepper and sear for a minute on each side. Remove the fish and reserve. Add the remaining tablespoon of EVOO to the skillet. Add the mushrooms and brown for 5 to 6 minutes, then add the leeks and cook until they are softened, 2 to 3 minutes more. Season the mushrooms with salt and pepper, then add the mustard, cream, and tarragon to the skillet. Bring up to a bubble, reduce the heat to medium, and simmer until thickened, 3 minutes. Remove from the heat and let cool.

　　

Step 3

Roll out the puff pastry with a little flour on a large work area. Quarter a large sheet or halve two smaller sheets. Line a baking sheet with parchment paper and arrange the rectangles of dough on it. Divide the mushroom cream sauce among the rectangles of dough, making a small pile in the middle of each. Place a piece of seared fish on top of the sauce and fold the edges of the dough up around the fillet. Trim the excess dough. Use the egg wash to secure the seam, then place the fish seam side down on the lined baking sheet. Cut a few slits in the top of each pastry parcel. Brush them with the egg wash and transfer to the oven. Bake until the pastry is puffed and golden, about 15 to 20 minutes.

　　

Step 4

Serve immediately.

　　Cooks' Note

　　You’ll look like a rock star serving this dish. Only you will know how easy it is to make the salmon. Serve with your choice of vegetable and boiled baby potatoes.

　　Rachael Ray's Look + Cook