Salmon in filo pastry and chives

INGREDIENTS(Serves 2)

2 x 6oz. salmon fillets, skinned
1 pack of filo pastry
1 small carrot, finely diced
1 onion
1 bay leaf
2 oz butter (1 oz melted) 
1 oz plain flour
½ pint of milk
½ fish stock cube (optional)
1 pack of fresh chives
50 ml whipping cream
50 ml dry white wine 
Salt and pepper
Thyme

METHOD

Lay one pastry sheet on a greased baking sheet
Brush some melted butter on and repeat once more
Place the salmon in the middle
Season with salt and pepper
Sprinkle 1 tsp of chopped chives and 1 tsp of diced carrot on top
Wrap the pastry over the fish
Brush again with melted butter
Sprinkle a tiny pinch of thyme
Repeat the process with the other fillet
Bake the filo parcels in a hot oven at 200°C (180°C fan or gas mark 6)
Serve on a ladleful of sauce 

SAUCE:

Melt the butter, add the flour and cook on a very low heat for 2 minutesStir in a small amount of milk off the heat
Once well mixed, return to the heat.
Add the onion and bay leaf 
Add the fish stock (optional)
Whisk in a little milk at a time until the sauce covers the back of a spoon.
Season to your liking
Discard the onion and bay leaf
Add 1 tbsp of chives and the wine
Mix well then add the cream