INGREDIENTS (MAKES 2)
2 x 250g Huon salmon fillets
2 Borg's puff pastry sheets
2 cubes of Ashgrove herb and garlic butter
1 garlic clove, finely diced
salt, to season
Preheat oven to 180 degrees.
With a pan on high heat add the butter, garlic and dill. Let the butter melt and add the zest from one lemon.
Place the salmon in the middle of the pastry sheet and brush the salmon with the melted butter and a pinch of salt. Roll the pastry over the salmon and crimp the ends with a fork. Brush the pastry with the melted butter (keep the remaining melted butter for the burnt butter sauce). Place the salmon onto a lined baking tray and put in the oven for 15-20 minutes.
To make the burnt butter sauce place it back on a medium heat and let it bubble for no longer than a minute. Quickly take it off the heat and squeeze the juice from one lemon and continue to stir until the liquid turns brown.