Salmon Wellington
Ingredients
- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- 4 3/4-inch-thick 6-ounce skinless salmon fillets
- 6 tablespoons minced shallots
- 4 tablespoons plus 2 teaspoons chopped fresh tarragon
- 1 egg beaten to blend (for glaze)
- 1/2 cup dry white wine
- 1/2 cup white wine vinegar
- 1/2 cup (1 stick) chilled butter, diced
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