Salmon and fennel en croute with watercress sauce
Salmon & fennel en croute with watercress sauce
The perfect way to serve pastry for a light but filling meal
- Prep: 30 mins
Cook: 15 mins - Serves 4
- Easy
Ingredients
- 2 fennel bulbs (approx 375g/13oz) halved and very thinly sliced
- 1 Spanish onion (red onion)
- 25g butter
- 2 garlic cloves, sliced
- 50g chopped watercress
- 500g pack puff pastry
- 4 skinless, boneless salmon fillets, preferably organic
- 1 egg, beaten
- half a 85g bag watercress
- 200g tub crème fraîche
To freeze
Freeze on a sheet of baking parchment on a baking sheet then, when
frozen, pack into a rigid container, interleaving with paper to avoid sticking.
Return to a greased baking sheet to thaw them – approx 5 hrs.
To serve
For the sauce, whizz all but 4 sprigs of watercress with the crème fraîche
and seasoning. Heat until bubbling when ready to eat. Heat oven to
220C/fan 200C/gas 7. Brush the parcels with egg, then bake for 15 mins
until golden. Serve parcels on a pool of sauce, garnished with the reserved
watercress. Serve with new potatoes and green beans or salad.
Method
-
Fry the fennel and onion in the butter for 5 mins. Add the garlic, fry for 5 mins more until the veg is soft, then stir in the watercress.
-
Cut the pastry into 4 pieces, then roll each piece to approx 22cm square. Spoon a quarter of the veg onto one half of each piece of pastry and spread to approx the shape of the salmon fillet. Put the fish on top, then brush round the pastry with egg, fold over and seal. Trim the pastry to make 4 parcels, then decorate with the trimmings.
from 999999999999 http://ift.tt/1Z0V7T0
