Salmon with leeks in pastry

INGREDIENTS: (2 servings)

2 x 6oz salmon fillets
1 packet of puff pastry at room temperature
1 leek, finely sliced
½ onion, finely diced
Olive oil
Butter
1 Tbsp of fresh dill
50ml double cream
50ml dry white wine
1 tsp plain flour
Milk
Salt and pepper
1 egg yolk

METHOD:

Sauce:
Gently heat 1 Tbsp of oil 1 Tbsp of butter
Add the onion and leek
Soften without colouring for around 5 minutes
Stir in the flour and make a roux
Add the milk and keep stirring to thicken
Reserve and cool half for the filling
Add the wine and cook the alcohol out
Add the dill
Season
Reserve until needed
Reheat and stir in the cream at the last minute

Salmon:
Preheat the oven to 200°C
Lay the salmon on the pastry
Season
Add the reserved leek and onion
Brush the pastry with beaten egg yolk
Make a parcel
Brush again with beaten egg yolk
Bake for 30 minutes
Brush the pastry with melted butter before serving.