Leek & Lime Salmon En Croute

SERVES 8

✱ 750g (1½lb) puff pastry ✱ 1tbsp olive oil

✱ 400g (14oz) leeks, sliced and washed

✱ 2tbsp cornmeal or polenta ✱ 2 x 500g (2 x 1lb 2oz) pieces salmon fillet, skinned ✱ Finely grated zest and juice of 2 limes

✱ 2tbsp hollandaise sauce ✱ 1 egg, beaten

Heat the oven to 220°C, Gas 1

Mark 7. Roll out a quarter of the pastry to a shape just larger than one of the pieces of salmon. Transfer to a baking sheet and bake for 10mins.

Flatten the puffed up

2

pastry with a fish slice and bake for another 5-10 mins until golden. Set aside to cool.

Heat the oil in a frying pan, 3

add the leeks and cook for 10 mins to soften.

Sprinkle the pastry base 4

with the cornmeal or polenta and lay one of the salmon pieces on top. Season the fish, sprinkle over half the lime zest and juice, spread the hollandaise over the top and then cover with the leeks.

Sprinkle the remaining lime 5

zest and juice on the other piece of salmon and place on top of the leeks. Season.

Roll out the remaining

6

pastry, on a piece of baking paper, large enough to cover the fish. Run a lattice cutter over the pastry or cut small slits to create a lattice effect. Brush the edges with beaten egg and lay over the salmon, egg-side down. Tuck the edges under the base. If freezing, cover and freeze at this stage.

If not freezing, brush with 7

beaten egg and bake for 35 mins until the pastry is golden and the salmon is cooked.

PER SERVING: 619 calories, 40g fat (15g saturated), 15g 37g carbohydrates