SALMON & SPINACH EN CROÛTE
1. Preheat the oven to 220ÅãC (Gas Mark 7). Melt the butter and stir in the mustard, lemon zest, 1/2 tsp sea salt, and 1/4 tsp pepper. Set aside.
2. Heat the oil in a non-stick pan and wilt the spinach. Stir in the garlic, thyme, 1/2 tsp salt, 1/4 tsp pepper and Parmesan. Let cool.
3. In a small bowl, lightly beat the egg yolk with the milk. Set aside.
4. On a lightly floured work surface, roll out the puff pastry into a 12x14 inch rectangle.
5. Brush the salmon liberally with the butter mix and place in the centre of the pastry. Spoon the spinach mix onto the fillets, fold the pastry around the salmon and turn over, so the join is underneath. Score the top with shallow, diagonal lines and brush with the egg wash.
6. Bake for 20 mins, then glaze again with the egg wash. Lower the oven to 180ÅãC (Gas Mark 4) and bake for another 20 mins. Leave to stand for 10 mins before serving.
