cookery school

Salmon & Spinach en Croute

Ingredients

12oz/300g Salmon filled (skinned & boned)
4oz/100g baby spinach leaves
1lb/450g puff pastry
1 egg, beaten
pinch salt & pepper
1 lemon
1 small bunch of dill
250ml double cream
1 leek (thinly sliced)
1tsp madras paste (optional)
1tbsp olive oil

Serves: 4
Prep time: 20
Cook time: 15

Method

Divide the salmon into 4 equal pieces. Rub them with a little salt and pepper and squeeze the juice of half a lemon over them.

Wrap the salmon (sides & top) with the spinach then roll out pastry until about 1/3rd cm thick. Use a lattice cutter to create a net for best results or just rolled out pastry is fine.

Wrap the salmon and spinach completely in pastry, making sure the seam is underneath.

Make 3 light scores on top, if a cutter was not used.

Lightly beat the egg and brush the top of the parcel. Place them onto a greased baking tray and bake until golden brown at 180C.

Heat oil in a saucepan, add the leeks to it and cook until lightly coloured for 5 minutes. Add seasoning and madras paste (optional).

For the sauce, heat cream in a saucepan. Add chopped dill and salt and allow the mixture to reduce until a thicker consistency is reached.

To serve, place leeks in the centre of the plate and top with the salmon. Drizzle the cream sauce over and garnish with lemon.