MEAL MATHS – EASY SALMON EN CROUTE

Takes 40-45 minutes | Serves 4

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1. Trim the leeks then slice thinly and wash. While still damp place into a frying pan with 2 tbsp cold water.

2. Warm over a low heat, then cover and cook for 8-10 minutes until softened. Leave to cool. Stir in the Boursin. Preheat the oven to 200C, gas mark 6.

3. Unroll the pastry on its paper and place on a baking sheet. Skin the salmon and then put the fish on one side of the pastry, leaving a 2-3cm border at the side. Season.

4. Spoon the leek mixture onto the fish. Brush the pastry edges with cold water, then fold the pastry over the top of the salmon and press the edges together to seal. Trim with a sharp knife. Make a small hole in the top. Cut off any excess paper.

5. Bake for 30-35 minutes, until golden and cooked through. Leave to rest for 10 minutes, or cool completely, then cut into slices with a serrated bread knife.