Salmon Wellington with Bourbon Shallot Sauce

I made this dish today thinking of Carnival and Mardi Gras! I wanted fish or seafood, but only had fish. Found some portobellos in my veggie crisper and decided to soak them in bourbon for a New Orleans touch and then made a bourbon sauce to top the fish.
The Brasilian touch was on the fact that we had salmon, white rice and salad, a very common meal in Brasil.
I wanted to make a passion fruit bourbon sauce to bring in brasil a little more, but since living in the country, a lot of things are not available to me, and passion fruit puree is definitely one of them. Maybe a good thing or i would be making passion fruit margaritas every night!!!
And the wellington part came later, as i was thinking of Britain and "pancake day"! Enjoy!!!

Ingredients:
serves four

1lb salmon fillet
1 tablespoon olive oil
1 tablespoon butter
1 small onion, chopped
1 large portobello cap, chopped
2 tablespoons bourbon
1 cup spinach, chopped
1 teaspoon fresh thyme, chopped
salt and pepper to taste
1 sheet puff pastry, thawed

Bourbon Shallot Sauce:
1 shallot, chopped
1 tablespoon olive oil
1 teaspoon chopped thyme
1/2 cup bourbon
1 cup fish or vegetarian stock
3 tablespoons butter
salt and pepper to taste

In a small bowl, mix chopped portobellos and bourbon. Let it soak for 15 minutes.
In a large frying pan, heat up butter and olive oil. Add onion and cook for 5 minutes. Add thyme and cook for 1 minute. Add soaked portobellos and cook 2-3 minutes. Add spinach and cook until mixture is dry. Season to taste.
Roll out puff pastry in a lightly floured surface until about 2 inches bigger than salmon fillet in all sides.
Place fish in the middle of puff pastry. Top with mushroom mixture. Using a brush dipped in water, brush all sides. Fold corners in and then the other sides. Secure with a little more water rubbed on seams. Place fish wrap in a parchment lined baking sheet. Place baking sheet in freezer for 15 minutes
Preheat oven to 400F.
Bake fish for 20-25 minutes, or until top crust is golden and slightly puffed. Remove from oven and slice into 4 portions.

While baking the fish, in a medium frying pan, heat olive oil. Add shallots and thyme and cook for 5 minutes. Add bourbon and reduce by half. Add stock and reduce by half. When ready to serve fish, reheat sauce and add butter and season to taste. Serve hot over salmon wellington.