This dish is great served with baby new potatoes, fine green beans and sprigs of roasted cherry tomatoes
WHAT YOU NEED
4 salmon fillets
125ml dry white wine
60g butter
1 large onion, finely chopped
1 heaped tbsp plain flour
400ml semi-skimmed milk
2 tsp chopped tarragon
1 bay leaf
grated zest of a lemon
75ml creme fraiche
16 sheets of filo pastry
salt and black pepper
WHAT TO DO
Preheat the oven to 180oC
Poach the salmon fillets in white wine for 4 minutes and leave to cool.
Heat half the butter in a frying pan and cook the onion gently until soft. Sprinkle in the flour and cook for 1 minute until absorbed, then gradually add the milk, stirring until the sauce thickens. Add the tarragon, bay leaf and lemon zest and simmer gently for 5 minutes.
Drain the wine from the salmon and add the liquid to the sauce. Take out the bay leaf and stir in the crème fraiche. Season to taste.
Carefully remove the skin from the salmon fillets and grease a sheet of greaseproof paper on an oven tray with butter and melt the remaining butter.
For each salmon parcel, place a sheet of filo pastry on the paper and brush with butter. Layer with 3 more sheets, brushing each with butter. Spoon some sauce over the pastry and place a salmon fillet carefully on top, then spoon over a little more sauce.
Fold the pastry over as you wish to encase the salmon, ensuring that the pastry edges are brushed with butter so that they form a tight seal. Brush the top with butter. Repeat for the remaining 3 salmon fillets.
Bake for 20-25 minutes until the pastry is crisp.
