Mermaid En Croute Bake

1. Partially pan fry the salmon style fillet and allow it to cool.

2. Cut the fillet in half lengthways and remove the tip from the flat end.

3. Cut a square of puff pastry and place a layer of spinach on it.

4. Position the two pieces of mermaid tail on the spinach with a small gap between them.

5. Mix garlic and herb cream cheese with chopped spinach and coat around and on top of the mermaid pieces.

6. Wet the edges of the pastry.

7. Slash another piece of pastry at a 45-degree angle, stretch it over the top, and press down with the sides of your hands.

8. Trim the pastry if desired.

9. Brush with beaten egg.

10. Bake at 195°C for 15 minutes, then reduce to 180°C and bake for an additional 6 minutes.

Side preparations

1. Slice potatoes lengthways, boil for 15 minutes, drain, pan fry, and add chives.

2. Boil broccoli for 5 minutes, drain, and top with cream cheese.