Recipe(tried): Salmon in Puff Pastry

This is perhaps one of the most elegant recipes in my repertoire. The advantage of it is that you can prepare as many or as less dishes as guests you are expecting.

SALMON IN PUFF PASTRY
Serves 1

4 Tb butter
2 cups white wine
Juice of fresh lemon (lime)
1 Portobello, cleaned and sliced
Salt and pepper to taste
2 tsp flour (all purpose)
8 OZ (1/2 lb) Salmon fillet
1 sheet puff pastry (sold at the supermarket in small boxes and can be kept in freezer
1 egg yolk

Preheat the oven to 350 F. In saucepan, melt the butter, add wine, lemon juice and sliced Portobello. Add salt and pepper and the flour to thicken the sauce. Saut lightly. Place the salmon in a skillet and top with sauce. Cover and cook for 5 minutes. Remove salmon from skillet. Prepare the sheet of puff pastry, stuff with the salmon fillet and top with a little sauce, cover with the puff pastry completely as with an envelope, covering completely the salmon and sauce. Beat the egg yolk and brush the puff pastry with the beaten egg, perhaps beaten with 1Tb water until it browns. Cook in preheated 350 F for 12 to 15 minute. When golden serve covered with the warmed Portobello Sauce and with the vegetables of choice.

Of course, I might add that perfect white rice is "the rigueur".