Fish Wellington | Kenwood SE

Ingredients

• 250g plain flour
• 1/2 tsp salt
• 175g butter, cubed at room temperature
• 100ml water
• 1 egg, beaten
• 450-500g salmon, skin removed
• Pinch of salt and pepper
• 1tbsp vegetable oil
• 1 banana shallot, finely chopped
• 400ml fish stock
• 250ml double cream
• 100ml white wine
• 2tsp Dijon mustard
• 1tsp hot English mustard
• 250g baby spinach leaves
• 1 tsp cornflour
• 1 lemon, juice (optional)