Salmon Fillets with Puff Pastry Shapes

A wonderful dish which so easy to make! The presentation is exceptional! The fish is flaky, moist, delicious. The spinach sauce is unexpectedly subtle and very appropriate, adding a bit of a punch and colour.

Serves: 2
Makes in: 60min 

• 2 tbps butter
• 1/2 cup young leaf spinach
• 2 tbps 30% creme fraiche sour cream
• 50g puff pastry
• 2 salmon fillet
• 1 tsp olive oil
• 1 clove crushed garlic

1. Preheat the oven to 200°C, 400°F. 2. Heat the butter in a small saucepan, add the salad leaves or spinach and cook for 1 minute, stirring continually until wilted.
3. Remove from the heat and stir in the crème fraîche, bouillon if using, and season to taste. Blend until smooth and set to one side.
4. Roll out the pastry, cut out 6 small shapes of your choice and place on a baking tray in the preheated oven for 10 minutes, or until golden and well risen.
5. Place the salmon fillets in a frying pan, best side down, with the oil and garlic and cook for approximately 3 minutes each side, until cooked through.
6. Serve the salmon with the sauce spooned over and top with the pastry hearts.

I added some cream to the spinach sauce as it seemed to be a bit thick. Also, I made the sauce 4 hours in advance, as well as cut the puff pastry.