SALMON EN CROUTE - SOPHIE CONRAN

SALMON EN CROUTE*

Serves 6

INGREDIENTS
375g shop-bought
puff pastry
For the filling
200g baby spinach
Pinch of nutmeg
2tbsp double cream
500g salmon fillet
1 egg, beaten
Freshly ground black pepper
Salt


Use a large piece of salmon. It's best to get a section from the middle of the fish that doesn't include the tail as it will cook more evenly. If you are short of time, don't bother with the spinach and cream, just season the fish with salt and pepper before encasing it in the pastry. Chopped dill is another very tasty alternative to the spinach.

1. Preheat oven to 180°C/350°F/Gas Mark 4.
2. Put a tiny amount of water in a large pot with a lid, just enough to cover the bottom. Put it on the heat so the water begins to boil. Pile in the spinach and pop on the lid. Cook the spinach for 3 minutes, strain through a sieve, then, using a spoon, squeeze as much liquid out of the spinach as possible by pressing it into the sieve. Rinse the pan and return to the heat, chop the spinach and plop in the pan. Stir around to dry it out further, sprinkle with a pinch of nutmeg and season with salt and pepper. Take the pan off the heat and stir in the cream.
3. Cut the pastry in half, then roll out. The pieces need to be big enough to sandwich the fish in the middle, leaving about 3cm around the edge to seal.
4. Place your fish on to one of the pastry halves and brush the edges with egg. Spread the spinach over the fillet. Cover with the other piece of pastry. Gently press the pastry over the fish so it fits snugly, trim the edges to about 1.5cm, then press down with your thumb to seal. Cut four diagonal slashes in the top and brush with egg.
5. Bake in a non-stick roasting dish for 15 minutes.

Serve with new potatoes tossed with chopped dill and baby french beans. It's also delicious served cold with both a potato salad and a cucumber salad.

Cookery writer, designer and daughter of iconic designer Terence, Sophie Conran has created this delicious recipe, which is simple to make but looks very impressive - perfect for that special dinner!