- 2 fennel bulb (approx 375g/13oz) halved and very thinly sliced
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 1 Spanish onion (red onion)
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 garlic clove, sliced
- 50g chopped watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 500g pack puff pastry
- 4 skinless, boneless salmon fillet, preferably organic
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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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.
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.
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.