Salmon in Riesling Wine Pastry Crust

Instructions

1. Preheat oven to 200 degrees Celsius (390 Fahrenheit).
2. Roll out puff pastry sheet on a floured surface to about 3 mm thickness.
3. Season salmon fillet with salt and ground black pepper on both sides.
4. In a small saucepan, melt unsalted butter over medium heat.
5. Add minced shallot to butter and cook until translucent, about 2 minutes.
6. For dry Riesling white wine into the saucepan and simmer until reduced by half.
7. Add heavy cream and fresh chopped dill to the saucepan, stir and cook for 2 more minutes.
8. Remove sauce from heat and stir in fresh lemon juice, then let cool slightly.
9. Place salmon fillet in the center of the puff pastry sheet.
10. Spoon the cooled Riesling dill sauce over the salmon evenly.
11. Fold puff pastry over the salmon to enclose completely and seal edges by pressing gently.
12. Brush the beaten egg yolk over the pastry surface for a golden finish.
13. Place the wrapped salmon on a baking sheet lined with parchment paper.
14. Bake in the preheated oven for 20-25 minutes until pastry is golden and crisp.
15. Remove from oven and let rest for 5 minutes before serving.