1/2 cup raisins
1 1/2 tablespoons brandy
3 pieces of stem ginger from a jar of ginger in syrup, drained
grated zest and juice of 1 lemon
salt and pepper
3/4 cup butter
6 x 4- to 5-ounce salmon fillets, skinned
9 ounces store-bought file pastry: twelve 10 1/2- X 91/2-inch sheets

Sauce
2 shallots, very finely chopped
6 tablespoons white wine
6 tablespoons white-wine vinegar
1 1/2 cups very cold unsalted butter
1 tablespoon heavy cream
1 1/2 tablespoons syrup from the ginger jar

Soak the raisins in the brandy and lemon juice for several hours or overnight.

Finely chop the ginger. Mash with the lemon zest and salt and pepper into half the butter. Stir in the brandy and raisins. Divide the mixture between the salmon fillets and spread over the tops.

Preheat the oven to 400°F. Melt the remaining butter. Lightly brush a sheet of pastry dough with butter. Top with another one and brush with butter. Place a salmon fillet in the center. Fold 4 small triangles in at each corner, then bring the longer sides up and over the fish. Fold up the ends to make a neat package. Seal the edges with a little more butter and place the package, scam side down, on a lightly greased baking sheet. Make 5 more packages in the same way. Brush the tops with butter and bake for 20-25 minutes or until the pastry is golden and crisp.

For the sauce, put the shallots, wine and vinegar into a heavy-bottomed pan. Bring to a boil. Simmer until the liquid is reduced to about 1 tablespoon. Reduce the heat to very low. Cut the butter into cubes. Beat in the cream and, one-by-one, the cubes of butter. If the sauce shows any sign of separating remove the pan from the heat and, if necessary, beat in an ice cube. When all the butter has been added, turn up the heat. Bring to a boil. Strain out the shallot, then stir in the ginger syrup and season.

The sauce can be kept warm for up to 30 minutes by putting it in a bowl over a pan of just-simmering water.

SERVES 6