Salmon & fennel en croute with watercress sauce

Salmon & fennel en croute with watercress sauce

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(5 ratings)


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Cooking time

Prep: 30 mins Cook: 15 mins

Skill level



Serves 4

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

Nutrition and extra info

  • Freezable
  • Easily halved
Nutrition info

Nutrition per serving

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  • 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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  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.

Recipe from Good Food magazine, November 2006

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Show comments
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.