What an impressive main course!  Invest half an hour in preparing this beauty – then you can tuck it away and cook directly from frozen for your guests. Gorgeous!  Serve with extra hollandaise sauce if you like.

 Thai spiced Salmon en Croute 1750g puff pastry

2 salmon fillets, skinned from a whole salmon around 800g to 1kg

1tbsp olive oil

400g leeks, sliced and washed

Finely grated zest and juice 2 limes

3tbsp hollandaise sauce (we like Maille lemon hollandaise)

2tbsp cornmeal

1 egg, beaten

 

 

1 Trim off the tail end of the salmon fillets. Cut off ¼ of pastry, (chill the rest) and roll out on a floured board, to a shape just larger than one fillet. Place the pastry on a baking sheet, bake for 10 mins.

2 Remove from oven and flatten gently with a fish slice. Bake for another 5 to 10 mins until golden, then cool.

3 Heat oil, add leeks and pan-fry for 10 mins, to soften.

4 Sprinkle the pastry base with the polenta (to stop soggy bottom) and put one fillet on top. Season the fish, sprinkle over half the lime zest and juice, then spread over hollandaise then leeks.

5 Sprinkle lime zest and juice over the other fillet and use this to top the leeks. Season again.

6 Roll out remaining pastry, on baking paper, run a lattice cutter over pastry, if liked, and ease apart for a lattice effect. Brush edges with the beaten egg and lay over the salmon, eggy side down. Tuck the edges under the base. Cover and freeze.

7 Heat oven to 220C, Gas 7. Brush frozen pastry wrapped salmon all over with the beaten egg and bake  30 mins. Cover with foil and cook for 30 mins more.  Serve with green veg and buttered new potatoes,

Per serving: 619cals, 40g fat (15g saturated), 37g carbs