Remove bones and skin from salmon fillets.
Remove the stalks from the chard leaves and blanch them in salted water.
Roll out puff pastry and cover with chard leaves dabbed dry.
Spread with farce, place salmon fillet on top and spread about 1, 5 cm of farce.
Wrap the puff pastry, brush the edges with egg yolk and seal.
Form decorative pieces from the remaining puff pastry, cover and brush the whole package.
Bake at 180 degrees Celsius for 15 minutes.
While baking, prick the dough lightly with a fork.
Grind the ingredients for the farce with Moulinette, make sure the fish and whipped cream are ice cold.
For the sauce, finely dice the shallots, add the fish stock and champagne, cook and thicken with cold butter.
If you like, refine with crème fraîche.
Then strain everything together through a sieve
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