Brill en Croute, Creamed Leeks, Cider Sauce

Ingredients

• 3x 120g brill fillets (around 1-1.5cm thick- this can be a larger fillet split down)
• 200g scallop white scallop meat
• 200ml double cream
• 1 egg white
• 1 egg yolk to glaze
• Zest of one lemon
• 10g chives
• 200g baby leaf spinach
• Nutmeg to taste
• 100g Cambrian air dried Ham
• Salt
• pepper
• 1 x large crepe with chives through
• 450g all butter puff pastry – rolled
• Any fish/scallop bones or trim from making the brill en croute
• 100g fennel
• 1 shallot
• 1 stick celery
• 1 sprig rosemary
• Leek trim from creamed leeks
• 2 cloves garlic
• 1 lemon
• 50ml white balsamic vinegar
• 200ml dry cider
• 200ml chicken stock
• Salt to taste
• 2 x leeks – diced 1cm, trim kept for sauce
• ½ clove of garlic, minced
• 300ml double cream
• 10g lovage
• Salt, nutmeg to taste