Salmon en croute stuffed with pesto wild rice

Method
Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

1. Rinse the rice in a saucepan under the cold tap. Drain then add the 250ml water, 1/2 tablespoon of the oil and 1/2 teaspoon salt and bring to the boil over a high heat. Reduce the heat, cover and simmer for 30 to 35 minutes, or until the rice is fluffy and tender.
2. Warm the remaining oil in a frying pan over a medium heat. Add the onion and cook and stir for 10 minutes until soft. Add the red pepper and cook for a further 2 minutes. Stir in the pesto, artichokes, lemon zest and black pepper and cook for a further minute. Stir in the rice, remove from the heat and set aside.
3. Preheat the oven to 200 C / Gas 6. Lightly grease a baking tray.
4. Sprinkle some flour on to a flat surface and if necessary, roll out both sheets of puff pastry to be about 3cm wider than the width of the salmon fillet. Transfer one sheet of puff pastry to a baking tray and top with the salmon fillet. Pile the pesto rice on top of the salmon. Take the other puff pastry sheet and lay on top of the rice. Press down to seal the two sheets of puff pastry together using a fork to make an indentation. Brush the top with egg yolk.
5. Bake in the preheated oven for 30 minutes or until the puff pastry is risen and golden brown. Remove from the oven and serve hot.