Delicious salmon and Mascarpone leek parcels
You will need
2 skinless salmon fillets, approx 100g each
2 leeks, trimmed and chopped
100g Galbani Mascarpone
2 knobs of salted butter
6 sheets of filo pastry (30 x 30cm), laid flat between 2 damp tea towels to stop them from drying out
30g unsalted butter, melted
salt and pepper to taste
Preheat the oven to 190?C/375?F/Gas Mark 5. Cook the leeks in a large frying pan with 3 tablespoons of water and 2 knobs of butter for approximately 10 minutes.
Season with salt and pepper and stir occasionally.
Remove from the pan and leave to cool in a bowl. Once cooled down, mix in the mascarpone.
To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing between each layer.
Place a salmon fillet in the centre, season with salt and pepper then spoon over half of the leek mixture.
Fold the ends over the top, then pull up the sides and scrunch together to enclose. Brush the parcels with melted butter.
Place onto a lightly greased baking sheet, then cook in the middle of the oven for 20-25 minutes until browned and crisp. Serve with your favourite green salad.
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