Salmon Baked in Phyllo with Tarragon Cream Sauce

Total time: 25 minutes
    A very impressive dish, easy to prepare, bakes quickly and makes an elegant presentation. Phyllo can be frozen twice.

 Ingredients:

• 2 pieces of salmon, skinned, 12oz, (360gr)  about 2" wide by 4" long by 1" thick (5cm X 10cm x 2.5 cm)
• 4 sheets of phyllo (filo) dough
• 3 tsp dill weed
• 1/3 cup butter   you may not use it all - use any leftover in the sauce
• Tarragon Shallot Sauce
• 3/4 cup (6oz, 180ml) chicken stock
• 1 medium shallot
• 1 tbs butter
• 1 1/2 tsp dried tarragon
• 1/2 tsp dried dill weed
• 1 tbs cornstarch (maizena) dissolved in 2 tbs water
• 1/3 cup (3oz, 90ml) Greek yogurt

 Instructions:

• Rinse salmon and pat dry. 
• Melt butter. 
• Take 1 sheet of phyllo dough, brush lightly with butter, sprinkle with half of the dill weed. 
• Place another sheet of phyllo on top and brush with butter. 
• Place salmon on narrower end of dough about 3 inches from edge, the 'side that had skin on' down. 
• Bring dough over salmon and fold in sides.  The phyllo is now as wide as the salmon (4 inches). 
• Roll the salmon forward one complete turn so that 'the side that had skin on' is once again, on the bottom. 
• Cut off any remaining phyllo and discard. 
• Brush both sides of packet with butter and place bottom side down on a baking sheet. 
• Repeat with the other piece of salmon. 
• Bake at 400F (200C) for 15 minutes or until golden brown. 
• Remove and serve with Tarragon Cream Sauce on the side.
• Tarragon Shallot Sauce
• Finely chop shallot. 
• In small saucepan over medium heat sauté shallots in butter until tender. 
• Add tarragon, dill, stock and bring to a boil.  Simmer 5 minutes. 
• Mix cornstarch in stock and stir into simmering stock.  Cook until thickened - should be quite thick. 
• Remove from heat and stir in yogurt.  Cover and keep warm until serving.

Note: Phyllo dough is very fragile and prone to drying out.  Use one sheet at a time and cover the remaining sheets with a slightly damp towel or paper towel.