Ingredients

• 60g Butter
• 1 Lemon
• 115g Butter
• 250g All Purpose Flour
• ½ teaspoon Salt
• 1.6kg Water
• 1 tablespoon Vegetable Oil
• 100ml White Wine
• 400g Fish Stock
• 250ml Whipping Cream
• 2 teaspoons Dijon Mustard
• 1 teaspoon English Mustard
• 250g Baby Spinach
• 1 teaspoon Cornflour
• Salt & Pepper as needed
• 500g Salmon Filet
• 1 Egg
• 45g Shallot

Tools

• Oven
• Cooking Chef XL
• Serving plate
• Baking tray - large
• Jug
• Steaming basket - cooking chef xl

Method

1. Grease the baking tray and line with parchment paper
2. Fit the Dough Tool
3. Add the ingredients into the appliance bowl, fit the splashguard
4. Mix until combined - 2 minutes, speed 1
5. While the machine is running, gradually add the butter
6. Transfer the pastry to a worksurface and wrap in plastic wrap
7. Chill in the fridge - 1 hour
8. Transfer the pastry to a lightly floured surface
9. Roll out into a rectangle, about 3 mm thick
10. Add the butter over two-thirds of the pastry
11. Fold the top down over the butter
12. Fold the bottom third over the top
13. Press on the seams to seal
14. Lengthen the dough by pushing and lifting a rolling pin on the pastry
15. Roll out into a rectangle, about 5 mm thick
16. Turn the dough 45° so the longer edge is now facing you
17. Repeat the folding
18. Wrap the pastry in plastic wrap
19. Chill in the fridge - 30 minutes
20. Repeat the rolling, folding and chilling process 3 more times
21. Roll out the pastry until 4 mm thick
22. Cut out two rectangles about 18 cm x 21 cm in size
23. Transfer the pastry onto the baking tray
24. Prick one of the rectangles all over with a fork
25. Using a sharp knife, score lightly with a crisscross pattern on the second rectangle
26. Chill in the fridge and continue
27. Preheat an oven to 200ºC
28. Clean the appliance bowl
29. Add water into the appliance bowl
30. Add the ingredient into the Steamer Basket, fit the splashguard
31. Steam - 20 minutes, 100ºC
32. Carefully remove the Steamer Basket, cover with foil, and set aside
33. Remove the pastry from the fridge
34. Brush the top of each pastry rectangle with egg
35. Bake until golden brown - 15 minutes, 200ºC
36. Remove from the oven
37. Place the pricked layer of pastry onto a serving plate and set aside
38. Clean the appliance bowl, fit the Stir Tool & Stir Assist Clip
39. Add oil into the appliance bowl, fit the splashguard
40. Heat - 1 minute, 120ºC, speed Stir 1
41. Then add the ingredient
42. Cook - 1 minute, 110ºC, speed Stir 1
43. Then add the ingredients
44. Cook - 8 minutes, 120ºC, speed Stir 1
45. Then add the ingredients
46. Cook - 6 minutes, 110ºC, speed Stir 1
47. Use tongs to remove the spinach from the sauce and place on top of the pastry base
48. Then add the ingredient to the appliance bowl
49. Cook - 8 minutes, 110ºC, speed Stir 1
50. Then add the ingredients
51. Cook - 5 minutes, 62ºC, speed 1
52. Transfer the sauce to a jug
53. Remove the fish from the Steamer Basket and flake into large chunks
54. Place the fish on top of the spinach
55. Place the scored pastry on top of the fish
56. Serve with the sauce

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