Salmon Wellington

1 pkg. frozen puff pastry sheets (2 sheets), thawed
4- 6oz. skinless salmon fillets
6 tablespoons minced shallots
4 tablespoons fresh pesto
dash of salt, pepper and Olde Bay Seasoning, to taste.
1egg beaten to blend (for egg wash on top of pastry)
For butter sauce:
1/2 cup white wine
1/2 cup white wine vinegar
1/2 cup ( 1 stick) chilled butter, diced
Preheat oven to 425 degrees. Roll out each pastry sheet on a lightly floured surface. Cut each in half, forming four 12 x 6- inch rectangles. Place 1 salmon fillet in the center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper and Olde Bay Seasoning, 1 tablespoon shallots and pesto. Brush edges of rectangles with egg wash. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Brush with egg wash.
Bake pastries until dough is golden brown, about 20 minutes. Remove from oven; let stand 10 minutes. Meanwhile, boil wine, vinegar and 2 tablespoons shallots in heavy small saucepan until liquid is reduced to 6 tablespoons, approx. 8 minutes. Remove pan from heat. Add butter 1 piece at a time, whisking until melted before adding next piece. Season sauce with salt and pepper.

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