Langoustine Stuffed Salmon with Rosemary and Crispy Pancetta

- 2 x 200g salmon fillets

- 150g langoustines / prawns ( shelled )

- 150 - 200mls cream

- 3 springs rosemary

- 2 strips pancetta

- 150g fresh spinach

- 3/4 cloves garlic

- 1 tsp dijon mustard

- 2 tsp corn flour

- Half fish /chicken stock cube

- Salt and fresh cracked black pepper

Method:

1. Preheat the oven to 200?. Remove any bones that may be in the salmon. Peel the prawns and pat them dry. Cut a slit lengthways in the salmon. Wash the spinach and remove the stalks. Pat with kitchen paper to dry.

2. Combine the prawns / langoustines with 50mls cream, 1/2 tsp dijon mustard in a small bowl and season well. Spoon the prawn stuffing in to the centre of the salmon. Lay a spring of rosemary on top and wrap a strip of pancetta around it. Repeat with the second one.

3. In a small ramekin, combine the corn flour with 2 teaspoons of the cold cream until it forms a paste.

4. In a bowl or a jug whisk together the cream, dijon mustard, garlic and seasoning. Crumble in the stock cube and pour in the corn flour paste. Whisk together well.

5. Lay the spinach on the base of the roasting tin. Pour over the creamy sauce mixture and combine. Lay the stuffed salmon fillets wrapped in pancetta on top.

6. Roast in a hot oven for 12-15 minutes until cooked. This means piping hot all the way through and the salmon will be a pale pink colour.

7. Serve on warm plates by spooning the spinach on the bottom of the plate, drizzle lots of the sauce around this and sit the prawn stuffed salmon on top.