1 salmon fillet per serving
1 c. milk per serving
1 tsp. vanilla per serving
1 prerolled puff pastry sheet per serving
Salt and pepper, if desired, per serving
1 egg yolk per serving

Preheat oven to 350 degrees. Lay fillets in glass pan and cover with milk and vanilla. Refrigerate covered for 20 minutes or more.

For each serving, divide pastry dough sheet lengthwise. Further divide all of the resulting halves into linguini-sized strips. Rinse fillet and lay on top of the intact pastry. Weave pastry strips over fillet, basket style (over-under, over-under). Trim edges and crimp as for pie crust.

Brush lightly with egg yolk, bake on tin foil covered cookie sheet about 20 minutes or until brown. Serve with Hollandaise or Bernaise sauce and garnish.