Name: Salmon & fennel en croute with watercress sauce
Total time: 1 h
Yield: 4
Cuisine: British
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

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Salmon & fennel en croute with watercress sauce

Salmon & fennel en croute with watercress sauce

Sara Buenfeld

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Serves 4

Easy

Prep: 35 mins

Cook: 25 mins

A star rating of 4.5 out of 5.8 ratingsRate

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

Easily halved

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

To serve

half a 85g bag watercress
200g tub crème fraîche

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Nutrition: per serving

kcal983
fat70g
saturates31g
carbs54g
sugars7g
fibre3g
protein37g
salt1.35g

low

Method

step 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.
step 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.
step 3

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, November 2006

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A star rating of 4.5 out of 5.8 ratings

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