• 750 g/½ lb salmon, filleted and skinned
• 3 pieces stem ginger in syrup, finely chopped
• 40 g/½ oz currants
• 125 g/4 oz butter, softened
• 250 g/8 oz shortcrust pastry, thinly rolled
• egg wash, for brushing

Sauce Messine

• 600 ml/1 pint whipping cream
• 2 shallots, chopped
• a good handful of parsley, chervil and tarragon
• 2 egg yolks
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice
• salt and freshly ground black pepper

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 oblong shape large enough to wrap the salmon.

Place a piece of salmon near the edge of the pastry. Season, spread half the spiced butter mixture evenly on top, cover with the second piece of salmon, season and spread with butter.

Cover with the pastry and seal the edges well. Keep the pastry as thin as possible, and do not double over when wrapping. Brush with egg wash Place the parcel of salmon on greased foil and cook in a preheated oven at 220°C (425°F) Gas Mark 7 for 20 minutes. To serve, remove the foil and carve the fish into portions. Serve with the Sauce Messine spooned around.