Directions

1. Sauté onions in about 1 tablespoon butter until translucent. Add wine. Season with thyme, salt & pepper to taste. Lower heat and add 1/4 cup half & half, cooking until thickened. Set aside. Julianne leeks & carrots.
2. Lay out puff pastry just a little larger than salmon fillet , place fillet in center. Cover with 1/4 onion mixture and 1/4 julienned vegetables. Cover with puff pastry pressing sides closed. Repeat with remaining filets.
3. Saute shallots in about 1 tablespoon butter. Add champagne and vinegar, reduce to almost dry. Lower heat and add 1/4 cup half & half, salt & pepper and dash of lemon. Cook until thickened. Set aside.
4. Bake 400 degrees for 10 minutes. Reduce heat to 350 degrees and cook 20 minutes until pastry is puffed and a deep rich brown.
5. Place cooked salmon on plate and ladle champagne sauce around sides. Do not make pastry soggy by putting sauce on top.