Salmon en croute with roasted vegetables & white wine sauce.

Fed up of the usual baked salmon? Why not wrap it in some crisp puff pastry with topped with spinach & a white wine sauce.

Ingredients - 

2 skinned salmon fillets

1 sheet ready made puff pastry 

Assorted veggies

2 shallots

2 garlic cloves

1/2 cup cooked & lightly seasoned lentils

1 tsp dill, 1 tsp dried parsley

2 knobs salted butter

1 beaten egg

Salt & pepper to taste

For the sauce -

Veggie stock

100ml white wine

200ml single cream

Cook time - 45mins

Prep time - 10mins

Serves - 2

Method -

1. Preheat the oven to 180c 

2. Peel & chop veggies. Season with salt & pepper. Pop the garlic cloves (skins on so they don't burn) and the peeled shallots in with the veggies. Drizzle the veggies with olive oil & roast for 40mins

3. Roll out the pastry sheet & cut in half so you are left with 2 squares of pastry

4. Lay a salmon fillet on each of the pastry squares, season the fillets with dill, parsley, salt & pepper. Add a knob of butter on top of the salmon then top with fresh spinach. Pinch the pastry together to close your salmon parcels

5. Brush the salmon parcels with beaten egg & pop in the oven for 35-45 mins

6. While the salmon & veggies are roasting away lets make the sauce

7. To a pan add the veggie stock & white wine. Simmer for 12mins

8. Pour in the single cream & simmer for a further 8mins until the sauce thickens

9. Just before serving add in the crumbled feta cheese to the sauce & the cooked lentils to the veg

10. Serve up with a sweet smile & enjoy your well deserved feast!