Serves 4 4 x 100g wild Alaska 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 crème fraiche 16 sheets of filo pastry salt and black pepper
• Pre-heat 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 • 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 and golden Cook’s tip: This dish is great served with baby new potatoes, fine green beans and sprigs of roasted cherry tomatoes Recipe courtesy of the Alaska Seafood Marketing Institute