Smoked Trout Napoleons

Need I say more......................:
(serves 6)

1 lb. frozen puff pastry sheets, thawed
Flour
Parchment paper
1 T. EVOO
1 T. butter
2 shallots, finely chopped
1/2 lb. crimini* mushrooms, sliced
1 med. fennel bulb, thinly sliced, reserving fronds
1/2 cup whipping cream
1 cup Gruyere, grated
1/2 lb. smoked trout fillets, skinned, deboned, and broken into small pieces
Coarse* sea* salt, and freshly ground pepper, to taste
Creme fraiche
Garlic* chives, snipped
Lemon wedges

Preheat oven to 400. Lightly flour surface and carefully place thawed pasty sheet onto surface. Cut into twelve 5x3" rectangles and transfer onto a parchment paper-lined baking sheet. Pierce dough with a fork, and cover pastry with another sheet pf parchment paper. Place a similar size baking sheet over parchment. Bake in oven for 16-18 mins. Remove top baking sheet and parchment and bake for another 5 mins. or until pastry is light golden brown. Remove from oven and allow to cool. Heat a med. saucepan over med.-high heat. Add oil, butter, and shallots. Saute until shallots are translucent, then add mushrooms. Saue until mixture starts to brown, then add sliced fennel. Slowly cook until fennel softens and starts to caramelize, stirring occasionally, about 10-15 mins. Add whipping cream, cooking until most moisture has evaporated, stirring occasionally, until it becomes thick and creamy. Season with S&P. Remove from heat and allow to cool. Set aside. Reduce oven heat to 350. To assemble, take one pastry rectangle and carefully spread about 2 T. of caramelized fennel mixture over surface. Add about 1 oz. of smoked trout on top of fennel, then sprinkle a heaping T. of grated
Gruyere on top. Place onto parchment paper-lined baking sheet. Repeat with 5 other pastry rectangles. Heat in oven for about 5 mins. or until cheese is melted. Remove from oven and top with a pastry rectangle. Garnish with creme fraiche, chives, and fennel fronds. Serve with lemon wedges.
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Check your patience level today. And, have FUN!!!!

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MM