2 fillets of salmon, skin and bones removed and cut in half lengthways.
4 sheets of fresh Lasagne - soaked in boiling water for 5 minutes
1 packet of washed spinach
2 sprigs of fresh tarragon - leaves only
Zest of half a lemon
Halen Môn salt
Black pepper

The Sauce
50g o unsalted butter
1 onion - finely chopped
2 cloves of garlic - finely chopped
10 fresh tomatoes - deseeded and cubed
1 tablespoon of tomato purée
1 glass of Chardonnay wine
Juice of half a lemon
2 tablespoons of Mascarpone cheese
Halen Môn salt and black pepper

METHOD

Place the pasta on a flat surface. Place a few tarragon leaves and the lemon zest on top of each piece of fish.

Cover about ¾ of the pasta with a layer of spinach and then place a piece of salmon on top. Add some salt and pepper and roll tightly to create a parcel.

Cut a piece of cling film and brush a little of the olive oil over half of it, before wrapping the parcel up tightly. The oil will prevent the pasta from sticking.

Steam the parcels for about 8-10 minutes.

The Sauce
Melt the butter and fry the onions and garlic until soft. Add the tomato purée and cook for 2-3 minutes. Add the tomatoes, a pinch of salt and pepper and cook for 10 minutes. Then add the wine and lemon juice and simmer for 45 minutes. Mix the Marscapone into the sauce during the last 10 minutes of cooking. When the sauce has cooled, blend until smooth.

To Serve
Cut the salmon parcel in half at an angle and place it in the middle of the plate. Pour a little sauce around the parcel.

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