Salmon en Croute

 The sauce for this one has watercress. [realfood.tesco.com]  

Ingredients
150g fresh salmon per person
Puff pastry sheets
1 leek (sliced)
1 Tbsp butter
1 Tbsp horseradish
200 ml cream
Salt and pepper
1 egg beaten

Method
Cook the leek in butter over low heat. After 2 mins add the cream and horseradish with a pinch of salt and pepper. Gently cook a further 5 mins.
Place a try in the fridge till cool. Cut a square of puff pastry and place a spoonful of the leek mixture on it then place salmon on top.
Brush around the edges with egg. And wrap like a parcel.
Brush all over with egg and cook 200 C for 20 minutes until golden.

Serve with potato mash and steamed asparagus (option - top with Beurre blanc)

Beurre blanc
Cook ½ small onion chopped on gentle heat till soft.
Add 100ml white wine and reduce by half, then add 1 Tbsp cream.  Gently whisk in 100g cold diced butter until you have a smooth silky sauce.

Chook’s note: You could add a couple of handfuls of baby spinach leaves or watercress to the leek sauce. You could also substitute crème fraiche or cream cheese for the cream. There are loads of sauce variations you could try – this is the one I learnt to make. 
You can be as creative as you like with the parcel – cut the pastry in the shape of a fish, lattice the top sheet or decorate with pastry cut outs. 

Recipe from Rob’s Cooking class, Graduate House, Melbourne 2008-9. Thanks Rob the classes were fantastic!
The chef-teacher was Robert Goodman who formerly worked at the Michelin Star ‘Le Gavroche Restaurant’ in Mayfair, London.