✤1 tbsp butter
✤1 leek, diced (~119g)
✤1-2 medium carrots, diced (~212g)
✤1/4 cup heavy cream
✤2-3 tsp Stormcloak seasoning (2 parts dried dill -> 1 part mustard powder -> 1 part grains of paradise)
✤3 tbsp grated Parmesan cheese
✤1 sheet puff pastry, thawed if frozen
✤1 lb salmon filet
✤1 egg, beaten
❖In a medium saucepan, melt the butter over medium heat. Add leeks & carrots and cook about 15 min, until leeks are soft and carrots are beginning to soften. Pour in the heavy cream, then add half of the seasoning. Let mixture simmer about 1-2 min until cream has cooked down a bit. Remove from heat and stir in the cheese. Set aside to cool.
❖Preheat oven to 375°F (190°C) and line a baking sheet with parchment or silicone.
❖Lay puff pastry dough on a lightly floured surface. Roll out dough a bit until you have a rectangle large enough to wrap around the whole salmon.
❖Sprinkle remaining seasoning over middle of dough, then place salmon on top. Spread vegetable mix evenly over the fish, then brush edges of dough with the beaten egg.
❖Fold the long sides of the pastry over the fish & veg, overlapping in the middle, then press the egg-washed seam together. Brush the sides of the pastry with egg and tuck them over the top seam toward the middle as far as they will go, also pressing them down. Gently flip the salmon onto the prepared baking sheet seam side down. Lightly score the top of the dough only partway, then brush with the egg.
❖Bake about 25-30 min, until top is a nice golden brown. Let cool a few minutes before slicing.
