2 leeks, white part only, sliced
¼ cup plain flour
2 cups fish stock
¼ cup lemon juice
½ cup cream
1kg snapper fillets, cut into large pieces
375g packet puff pastry sheets
1 egg, lightly beaten
sea salt flakes
1. Preheat oven to 200C. Melt butter in a frying pan over medium-high heat. Add leek and cook for 4-5 minutes. Add flour; stir to combine. Remove pan from heat; add stock and lemon juice, stirring until combined. Return to heat; stir until sauce comes to the boil.
2. Reduce heat and simmer for 3 minutes. Add cream and stir until combined. Season with salt and white pepper.
3. Place fish in 4 individual baking dishes. Pour leek sauce over the fish. Lay pastry over each dish, folding in edges. Brush with egg wash; sprinkle with salt. Bake for 30 minutes or until pastry is golden.
4. Serve immediately.