Stuffed Salmon in Flaky Dough · Celebrate Jacques

Ingredients

• 1 small salmon (about 5 pounds with head on), yielding about 2½ pounds of boneless, skinless salmon flesh
• 2 cups all-purpose flour (about 10 ounces), placed in freezer for 2 hours to cool, plus ¼ cup cold flour for rolling the dough
• ½ teaspoon salt
• 8 ounces (2 sticks) unsalted butter, cut into ¼-inch slices and kept very cold in the refrigerator
• ½ to ⅔ cup ice-cold water (amount depending on moisture in flour)
• 1 tablespoon unsalted butter
• ⅓ cup sliced shallots
• ½ pound wild or cultivated mushrooms (chanterelles, oyster, cremini, shiitake, or a mixture), sliced (about 3 cups)
• 4 ounces shrimp, peeled and cut into ½-inch dice
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• 3 tablespoons chopped chives
• 1½ cups chicken stock (see White Stock, page 15)
• ½ teaspoon potato starch
• 3 egg yolks from large eggs
• ¼4 teaspoon salt
• Dash cayenne pepper
• 2 tablespoons lemon juice