This recipe was inspired by a Fernand Point haute cuisine classic from the 1950s. Daniel Boulud modernized it by using individual sea bass fillets in his version. I made it my own by filling the croûte with a beautiful salmon loaf. The result is super delicious and spectacular to look at– but deceptively easy if you use store bought pastry sheets, which I am sure Fernad Point & Daniel Boulud would never do.

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