SALMON EN CROUTE

Preheat the oven to 200C/Gas6

Defrost the spinach and squeeze out all the water and divide into 6 portions

Divide the pastry into 6 equal portions and roll out each pastry portion. Place a fish fillet on top; cut the pastry around the fish, large enough to enclose the fillet and shape into a fish; reserve the trimmings

Lift the fish off the pastry and spread ½ tablespoon sundried tomato pesto underneath it; place the fish on top of the pesto; chop one black olive over it and cover with the spinach

Brush the edge of the pastry with beaten egg, fold over encasing the fish and filling and shape the mouth and tail of the fish

Place the pastry encased fish on an oiled baking tray and brush with some more beaten egg; cut pastry scales from the trimmings and stick on to the pastry case, so they overlap a little; cut a band of pastry and wrap round to outline the head; mark the eye with a piece of the remaining black olives

Brush the finished fish with beaten egg and bake in a preheated oven – 200C/Gas 6 – for about 20 minutes or until the pastry is golden