Instructions: Season the salmon with salt and pepper.

Mix the butter with the ginger and currants and sandwich the two pieces of salmon together with the mixture cut sides in.

Roll out the pastry to form a rectangle large enough to envelop the salmon.

Place the salmon in the centre bring the edges up and over and seal well.

Put seal down on a baking sheet.

Brush with egg yolk.

Put a baking sheet in the oven and heatto 230C(450 degrees F gas mark 8). When hot put the salmon on its baking sheet on top of the baking sheet in the oven and bake for about 20 minutes; test with a skewer.

To make the sauce melt the butter and stir in the cream.

Let it bubble and thicken for a few minutesthen stir in the mustard and herbs.

Draw offthe heat and sharpen with few squeezes of lemon juice.

Season to taste.

The mixture of salmon ginger and currants may come as a surprise but it takes only one mouthful to convert the most sceptical. This classic salmon dish was recreated from a medieval recipe many years ago by that inspired restaurateur George PerrySmith when he ran The Hole in the Wall in Bath. Try to get two pieces of fillet that are roughly the same shape so they sandwich together. You can make the salmon parcel in advance but cook it at the last minute.

Serves 4.

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