2 puff pastry rolls
1.5 pd fresh salmon
4 slices of raw ham or prosciutto
15 cl of white wine
1 egg 100 g butter
10 cl cream
4 pinches of anise
Melt the chopped fennel in a little butter with 2 pinches of anise and lemon juice. Salt and pepper, and cook 20 minutes. Add the cream and let reduce.
Preheat the oven to 420. Fill the pan with puff pastry, place the slice ham in rosace, half of the salmon, the fennel and the left of the salmon. Cover another with the second puff pastry, cut to the size of the pie. Brush with beaten egg and bake for 10 minutes. Reduce heat to 360 and cook for 35 more minutes.
Reduce the white wine with chopped shallot. Filter and bring to boil. Remove from the heat and add the butter and pepper.