Salmon, leek, dijon and wine
Photo by Babiche Martens
- Melt the butter in a saucepan. Add the mustard and flour, stirring well for 2 minutes to cook the flour.
- Pour the milk into the saucepan while gently whisking, then as the mixture thickens, add the wine and the cream. Season and simmer for 10 minutes, then add the leek and continue cooking for a further 5. Let cool.
- Preheat oven to 200C. Place sheets of pastry on a lightly floured bench. Place the salmon on the pastry, top with a generous spoonful of the sauce.
- Make an egg wash by whisking together an egg with a little milk. Brush the edges of the pastry then cover with the top and seal the edges. Brush all over with the egg wash (egg beaten with water), then cut a hole to let steam escape before baking for 25 minutes or until a rich golden brown.