Pre heat the oven to 220ºC.
Place the mushrooms into a food processor and blitz, dry fry for 2 to 3 minutes then spread out onto a tray lined with a cloth to cool.
Blanch the spinach for 30 seconds then spread out on a tray lined with a cloth.
Roll out the pastry on a floured surface to make 2 pieces slightly bigger than the fish.
On one piece of pastry, egg wash the edges, sit the salmon in the middle, top with the mushrooms then the spinach, seasoning each layer. Place the other piece of pastry on top and seal. Cut away any extra pastry, then egg wash all over then using a melon baller or a spoon make a pattern resembling scales all over the pastry.
Place onto a baking tray and bake for 30 minutes.
To make the sauce put the wine in a pan and bring to the boil. Add the stock and cream and reduce by half. Finish by adding the butter, chives and seasoning.
To serve: slice the salmon, put onto plates and spoon the sauce over.
Pre heat the oven to 220ºC.
Place the mushrooms into a food processor and blitz, dry fry for 2 to 3 minutes then spread out onto a tray lined with a cloth to cool.
Blanch the spinach for 30 seconds then spread out on a tray lined with a cloth.
Roll out the pastry on a floured surface to make 2 pieces slightly bigger than the fish.
On one piece of pastry, egg wash the edges, sit the salmon in the middle, top with the mushrooms then the spinach, seasoning each layer. Place the other piece of pastry on top and seal. Cut away any extra pastry, then egg wash all over then using a melon baller or a spoon make a pattern resembling scales all over the pastry.
Place onto a baking tray and bake for 30 minutes.
To make the sauce put the wine in a pan and bring to the boil. Add the stock and cream and reduce by half. Finish by adding the butter, chives and seasoning.
To serve: slice the salmon, put onto plates and spoon the sauce over.
