4 oz. boneless, skinless salmon
3 oz. duxelle
3 oz. puff dough
Brown salmon quickly on both sides in hot oil. Let cool. Coat salmon with
duxelle. Roll dough to a square, 4 x 5 inch, about 1/8 inch thick. Wrap
dough around fish, which is covered with duxelle. Refrigerate over an hour
then brush with egg wash. Cooking time is 15 minutes in the oven at 425
degrees, or until golden brown.