Baked salmon in pastry

Method

1. Preheat the oven to 230C/gas 9.

2. Check the salmon for small bones and seaon with salt and freshly ground black pepper.

3. Work the currants, ginger and butter together and spread the mixture evenly over one side of one salmon fillet. Put the other fillet on top and spread the remaining butter over it.

4. Roll out the pastry and wrap it neatly around the salmon.

5. Brush with the egg yolk and bake for 30 minutes.

6. To make the sauce, place all the ingredients into a blender and whiz until smooth and green.

7. Pour the mixture into a saucepan set over another saucepan of gently simmering water. Heat gently, stirring regularly, until thickened and smooth. Pour the sauce into a warm bowl and serve with the salmon and some new potatoes.

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Ingredients

For the salmon

2 x 500g wild salmon fillet, skinned
salt and fresh ground black pepper
25g currants
3 knobs stem ginger in syrup, drained and finely chopped
125g Butter, softened
450g ready made short crust pastry
1 egg yolk, lightly beaten

For the sauce

600ml single cream
2 egg yolks
2 tsp French mustard
2 tsp plain flour
125g Butter, softened
1 lemon, juice only
1/2 small onion, finely chopped
1 small bunch mixed herbs, tarragon, parsley, chervil, chopped

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