Salmon en Crutes

These were such a treat and we were so spoiled to have puff pastry left over from making vol au vents...which we neglected to get photos of but they were quite nice. Never have I felt so indulgent but it was so good it was impossible to stop eating!

Puff pastry divided into two portions
2 salmon fillets d (uncooked)
olive oil
sea salt
lemon juice
rosemary
brie
spinach
green beans
wild rice

First preheat the oven to 180º C or 350º F then roll the puff pastry out into a rectangle which will be rolled around the salmon fillet. I then put a little olive oil down on the puff pastry where I was going to put the salmon fillet. Put the salmon fillet on top then pour a little lemon juice over it, sprinkle the sea salt and put the rosemary on top of all that followed by the pieces of brie. I steamed the spinach by boiling water then putting two handfuls of spinach into the colander and putting that over the boiling water so the spinach didn't get too waterlogged and only did it for 2-3 minutes so it had just barely softened. I then lay the spinach down on top of the brie and rolled up each parcel of salmon with everything nice and tight and covered the top of the puff with an egg wash. I put those in the oven then put the green beans and rice on as the rice and salmon take about 20 minutes to cook and the green beans I waited a bit and did them last as they only need about 8-10 minutes. There is nothing better than the smell of melting brie and with the salmon and spinach it was absolute heaven. No this wasn't a gluten and dairy free meal but it was damn tasty and good for a wee cheat!