4 salmon fillets, about 150 grams each, skinless and pin bones removed
1 large leek, cut into 2 cm rounds
1 large shallot, finely sliced
1 tablespoon butter
3/4 cup white wine (I used Sauvignon Blanc)
1 tablespoon fresh tarragon leaves
100 grams crème fraiche
finely grated zest of 1 lemon
50 grams butter, melted
sea salt and freshly ground pepper
12 sheets filo pastry, at room temperature (cover them with a tea towel to prevent them drying out)
24 cm sauté pan with lid
baking tray lined with baking paper
Filling: Place the butter, leeks, shallot and a pinch of salt in a sauté pan over a low to medium heat. Cover and cook for 10 minutes until soft. Remove the lid, add the wine and tarragon leaves and reduce until the liquid has evaporated. Set aside to cool. Once cooled, stir in the crème fraiche and season to taste.
Mix the lemon zest with the melted butter. Season the salmon fillets all over with salt and pepper.
Preheat the oven to 190°C.
To assemble: Brush a sheet of pastry with the melted butter mixture, then layer two more sheets on top, brushing melted butter between each layer.
Place a quarter of the cooled leek mixture in the centre of the pastry sheet and spread out to make a bed for the salmon. Place a fillet on top. Fold the filo up and over the salmon, scrunching it tightly over the top to seal the parcel.
Transfer carefully to a baking tray and brush with melted butter. Repeat for the remaining salmon parcels.
To cook: Bake for 15-18 minutes or until golden and crisp.
Serve immediately with a fresh green salad and a chilled glass of white wine.