Ingredients

• Spinach – your own preference/enough to fill each parcel
• Ready-made puff pastry, rolled out to ½cm/¼in thickness
• Salmon fillets
• salt and freshly ground black pepper
• 1 free-range egg, lightly whisked

For the sauce

• 25g/1oz butter
• 25g/1oz plain flour
• 600ml/1 pint milk
• Salt and white pepper – To season
• 150ml White wine

Method

1. Preheat the oven at 200°C, fan 180°C.
2. For the Sauce: Melt the butter in a saucepan.

3. Stir in the flour and cook for 1-2 minutes.

4. Take the pan off the heat and gradually stir in the milk to get a smooth sauce.

5. Return to the heat and, stirring all the time, bring to the boil.

6. Simmer gently for 8-10 minutes and season with salt and white pepper.

7. Meanwhile: Lay out pastry onto an oiled baking tray and place the spinach into the centre, leaving a clean edge.

8. Place the salmon on top of spinach and season well with salt and freshly ground black pepper.

9. Top the salmon with a generous amount of sauce Note: Make sure the sauce is quite thick

10. Brush the clear edges of pastry with the whisked egg and fold up the pastry to make a parcel, pressing down onto the edges with a fork to seal the parcel.

11. Transfer to the oven and bake for 14-16 minutes, or until the pastry is risen and golden and the salmon is completely cooked through.

12. Serve with fresh veg or salad.

Love

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