Heath oil & butter in a medium sized pan, add the ginger, leek & sultanas, stir until leeks become soft, don't overcook, season, remove from pan and set aside in a separate dish to cool. When cool, pour off any excess liquid.

Lightly dust the work bench with flour and place 2 sheets of puff pastry in front of you, slightly overlapping to create an oblong, seal the join with a little of the egg mixture.

Take one of the fillets and lay it in the centre of the pastry, season the salmon on both sides, spread the leek mixture along the centre of the salmon fillet, don't allow it to spill on to the pastry.

Place the other salmon fillet on top of the leek mixture, top to toe so that over all the length of the salmon is now the same thickness, this will ensure that it cooks evenly.

Season the top salmon fillet.

On another part of the workbench (also dusted with flour) join 2 more sheets of pastry with the egg mixture.

Egg wash the pastry around the salmon fillet and then place the second sheet of pastry on top of the salmon pressing down around the salmon to push out all the air.

With a pastry cutter or knife trim off any excess pastry, then place onto a non stick or lightly oiled baking tray.

Egg wash the pastry then bake in a pre heated oven at 180˚C for approx 45 minutes or until golden.

Remove from the oven, allow to rest for 5-10 minutes, slice into portions and serve with a sauce of beurre blanc

Reduce the vinegar, wine, shallots salt and pepper in a saucepan over medium heat until the liquid has nearly gone.

Reduce the heat and whisk in the butter a tablespoon at a time finally add the cream.