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Salmon en Croute (with a Dill Butter and Pea Watercress purée)
Serves 4
Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Ingredients
Dill Butter175g/6oz unsalted butter, softened1 tbsp fresh dill, roughly chopped pinch salt juice ½ lemonground black pepperPea and watercress purée55g/2oz unsalted butter6 spring onions, finely sliced 175g/6oz frozen peas1 tsp golden caster sugar300ml/½pint vegetable stock1 bag watercressSalmon450g/1lb salmon fillet, skinned 1 packet shop bought filo pastry 80g/3oz melted butter1 tbsp chopped dill for garnish
Method
1. Make the dill butter by placing it into a medium bowl and mixing inthe dill, salt, pepper and lemon juice. Cover with clingfilm and set aside.2. To make the pea and watercress purée, heat a medium non-stick deepfrying pan and melt half the butter until hot and foaming. Add the springonions and cook until softened. Add the peas, caster sugar, stock andremaining butter, place a circle of greaseproof paper over the top and allow to sweat for about 3 minutes. 3. Remove the paper and add the watercress and allow to cook for a further minute, or until all the liquid has evaporated. Place in a food processor and blend until slightly smooth - you still want a little texture in the mixture. Set aside until ready to use.4. Cut the salmon fillet into two equal portions and then slice each portion in half. Trim into a square and cut it horizontally. Season each piece of salmon with a little salt and ground black pepper. 5. Prepare the filo pastry. For each parcel you will need 2 sheets. Brush one sheet with melted butter. Place another sheet on top and turn the two over. Brush what is now the top sheet with melted butter. 6. Place a spoonful of the pea purée on to the filo pastry, top with a piece of prepared salmon fillet, spread on a little dill butter and then top with the final piece of salmon followed by a little more dill butter. Season. Gather the sides of the filo pastry together and twist to form a purse shape. Repeat this process with the remaining salmon fillets.7. Lightly brush the main part of the salmon filo parcels with meltedbutter and then place the parcels into the refrigerator until ready to use-this allows the butter to set on the pastry so it keeps its shape.8. preheat the oven to 200C/400F/Gas 6 and cook for 12 minutes or until the pastry is golden. Serve on a bed of the remaining pea and watercress purée and a sprinkling of chopped dill with new potatoes.
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Next: Salmon en Papillote, Salmon Filo Pie, Salmon in a light, fragrant broth, Salmon Kiev, Salmon Mousseline,
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