Salmon ‘en papillote’ with leeks, fennel and butter sauce

Preheat oven to 200 C / 180 C fan.

Cut a couple of large piece of parchment paper and scrunch up to make it easier to work with.

Place the leeks, fennel, shallots and garlic into the centre of the paper and add the fish, skin side down, on top of the vegetables.

Bring up the sides slightly and pour the white wine into the parcel then tie up with string to create an air tight parcel - this will ensure your fish and veg steam cook.

Place the parchment parcel on to a tray and cook for 15 minutes.

Once cooked, remove the salmon, peel away the skin and set aside.

Pour the liquid from the parcel into a small saucepan, add the fish stock and cream and bring to the boil, reducing by about half.

Whisk in the cold butter and season with salt then stir in the cornflour slurry and heat gently until slightly thickened.

Add the herbs and lemon zest and season with lemon juice, salt and pepper.

To serve, divide the veg between 2 plates and top with a salmon fillet. Pour the sauce over the top and grate over a little more lemon zest to finish.