Salmon Baked in Puff Pastry with a Tarragon Sauce

Ingredients:
sufficient for 6 people

450g/1lb salmon
3 egg whites
1/2 teaspoon salt
600ml/1 pint double cream
cayenne pepper
350g/12oz. bought puff pastry
2 teaspoons chopped tarragon.

Tarragon Sauce:
600ml/1 pint fish stock
1 tablespoon chopped shallots
150ml/1/4 pint white wine
150ml/1/4 pint whipping cream
1 teaspoon chopped tarragon
knob butter.

Remove all skin and any bones from the salmon and place in a blender with the egg whites. Blend and pass the salmon mixture through a sieve. Add salt and mix well with a wooden spoon until the salmon becomes firm and slightly rubbery. Place the bowl containing the salmon mixture on a bed of crushed ice and slowly beat in the double cream. Add cayenne pepper and set aside.

Roll out the puff pastry to approximately 30 x 18cm/12" x 5" and brush with egg wash around the edge. Using a spoon and palette knife arrange the mixture 2.5cm/1" in from the edge. Sprinkle a little tarragon on the salmon, roll up and seal both ends. Place on a baking sheet, brush with egg wash and decorate with strips of puff pastry. Allow to rest for 30 minutes, refrigerated. Bake in a medium oven, gas mark 6/200`C/400`F for 15-20 minutes, until the pastry is crisp and golden. Remove from the oven and rest for 5 minutes before slicing.

Take the fish stock and 1 chopped shallot and boil down until reduced by half. Add the white wine, whipping cream and 1 teaspoon of chopped tarragon. Reduce the sauce in a shallow pan until it coats the back of a spoon. Add a knob of butter, whisking it in until smooth.

Arrange the dish by slicing the roulade into 6 and place it in the middle of each plate. Pour the sauce around the edge and serve.