SALMON WELLINGTON

2 Fresh salmon filets, 6 oz. Each – baked medium
12 Scallions, chopped
1/2 lb. Spinach, cleaned and washed
6 oz. Jumbo, lump crabmeat
Sheet Puff pastry – 12"x18"

Blanch the fresh spinach and drain. Place a sheet of puff pastry with flour on the underside of a flat surface. Place the spinach on the puff pastry along with the scallions and top with the lump crabmeat. Place approximately 6 ounces of the salmon atop the crabmeat. Stretch the puff pastry around the filling and place the folded edges down on a sheet pan. Coat the exterior with clarified butter, making sure that the bottom is also coated. Bake the salmon until the puff pastry is golden brown.

FRESH DILL AND CITRUS BUERRE BLANC SAUCE

1 oz. Clarified butter
4 oz. White wine
2 shallots, peeled and minced
1 Tbsp. Fresh dill
2 oz. Heavy cream
Stax seasoning to taste
1 Fresh lemon, juiced
1 tbsp. Whole butter

In a hot sauté pan add the clarified butter and shallots. Add the white wine and reduce. Add the fresh dill and more white wine. Add the heavy cream and Stax Seasoning along with the juice of 1 ˝ lemons. Add the whole butter and reduce the heat to low. Whisk until butter is emulsified and remove from the heat.