Ingredients

• 900g/2lb readymade all-butter puff pastry
• 1.2kg/2lb 12oz whole salmon fillet
• 300ml/7fl oz double cream
• 5 tbsp chives
• finely chopped
• 500g/1lb 2oz spinach
• blanched in boiling water for one minute
• refreshed in cold water and squeezed dry
• 1 free-range egg
• beaten
• 2 red onions
• peeled and cut into wedges
• 3 large carrots
• peeled and cut into chunks
• 3 large parsnips
• peeled and cut into chunks
• 3 tbsp olive oil
• 2 shallots
• peeled
• finely sliced
• 1 tbsp white wine vinegar
• 4 tbsp white wine
• 225g/8oz butter
• cut into cubes
• salt and freshly ground black pepper
• 4 tbsp chopped chives

Directions

• Preheat the oven to 210C/425F/Gas7. Line a baking tray with silicone or baking parchment.
• For the salmon coulibiac
• roll the pastry out to a thickness of 5mm and cut into two pieces about 40 x 25cm /16 x 10in. Place one piece onto the lined baking tray.
• Cut off 2/3 of the whole fillet (roughly 800g)
• place on top of the pastry on the tray in the centre then cover with half the blanched spinach.
• Roughly chop the remaining salmon (about 400g) and place into a food processor with the double cream and half the chives. Blend to a purée.
• Season with salt and plenty of freshly ground black pepper
• then spread over the top of the spinach to cover completely.
• Finish with a scattering of chives and the rest of the spinach. Brush the pastry around the fish with a little of the beaten egg.
• Lay the second piece of pastry over the top
• taking care not to stretch it and press down firmly around the edge of the salmon.
• Trim the edges with a sharp knife so there is only a little overlap around the edge. Brush the coulibiac all over with egg and season with salt and black pepper.
• Place onto a baking tray in the oven and bake for 40-45 minutes until the salmon is cooked through and the pastry golden-brown.
• For the roasted vegetables
• place all the ingredients onto a roasting tray tossing the vegetables to coat with the olive oil. Season with salt and black pepper. Roast for 25-35 minutes until tender.
• For the beurre blanc
• bring the finely sliced shallots
• white wine vinegar and white wine to the boil in a saucepan. Reduce the heat until the mixture is simmering
• then continue to simmer until only two tablespoons of liquid are left in the pan.
• Add one tablespoon of cold water and continue to simmer until only one tablespoon of liquid remains.
• Reduce the heat to low
• then gradually whisk in the butter
• 25g/1oz at a time
• waiting until all of the butter has melted and incorporated into the mixture before adding more.
• Remove the mixture from the heat and strain it into a clean saucepan. Season
• to taste
• with salt and freshly ground black pepper
• then stir in the chives. Set aside at room temperature until needed (do not refrigerate as the sauce will separate).
• To serve
• carve the salmon into thick slices and place onto a plate.
• Pile the vegetables alongside and finish with a drizzle of beurre blanc.