Salmon & fennel en croute with watercress sauce

Salmon & fennel en croute with watercress sauce

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(5 ratings)

Prep: 30 mins Cook: 15 mins


Serves 4
The perfect way to serve pastry for a light but filling meal

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition per serving

  • kcalories983
  • fat70g
  • saturates31g
  • carbs54g
  • sugars7g
  • fibre3g
  • protein37g
  • salt1.35g
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  • 2 fennel bulb (approx 375g/13oz) halved and very thinly sliced

    Fennel bulb

    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…

To serve

  • half a 85g bag watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 200g tub crème fraîche

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  1. 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.

  2. 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.

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Comments (5)

oleuttuslien's picture
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I didn't see the first time I made this (using the mobile site on my iPad), the oven time/ temperature was in the 'tips' section instead of the 'method' section... A bit confusing for us simple folk.
The recipe itself is excellent. I made half the recipe fresh and froze the other half. From frozen I baked at 450 F for 20 minutes, lowered the temperature to 375 F for about another 20 minutes until the crust looked perfect. It's one of the few meals I have made that afterwards I though, *man that was good*. Really a great recipe. Thank-you.

marguerite_caunt's picture

Lovely recipe! My pastry looked a bit amateurish, but tasted great. Used spinach instead of watercress and it was really, really lovely.

k_futter's picture
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I love this recipe... so easy yet so tasty and impressive looking! I have never included the fennel as didn't have any the first time I made it and found it was so nice I've not felt the need to add it into the recipe since!

klm909's picture
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This is a great xmas dinner alternative for non-meat eaters who eat fish! Dead easy to make but looks really impressive and you can make it in advance and freeze. I find the turkey eaters at the table give me very envious looks!

mandy_b's picture
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This is very easy, with a delicate flavour, but looks impressive. I recommend rolling the pastry very thin and trim the edges to keep it light.

Questions (2)

susiespragg's picture

Want to freeze these cooked to reheat, once thawed. How long should I reheat them for please

ddikelly's picture

Instructions only 2 paragraphs. No guidance regarding oven temp. Do I need to grease baking tray? Thanks

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