Salmon in Pastry

• 750 g/½ lb salmon, filleted and skinned
• 3 pieces stem ginger in syrup

To make the Sauce Messine, place all the ingredients in a food processor and blend until smooth. Pour into a double saucepan and cook over gently simmering water – do not cook over direct heat, or the eggs will curdle.

To prepare the fish, add the ginger, currants and seasoning to the softened butter and mix well. Cut the salmon into 2 even, rectangular pieces. Roll the pastry into an o