Salmon & fennel en croûte with watercress sauce
Serves 4 Prep 30 mins Cook 15 mins £ 2.63 a portion 983 kcals, 70g fat, 31g sat. fat, 7g sugar
en croûte only 2 fennel bulbs (approx 375g) halved
and very thinly sliced 1 Spanish onion (larger and milder
in flavour than standard ones) 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 ½ x 85g bag watercress 200g tub crème fraîche
1 Fry the sliced 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 approximately 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; decorate with the trimmings.
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/200C fan/gas 7. Brush the parcels with egg, and 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.
Freeze on a baking sheet lined with baking parchment. When frozen, pack into a rigid container, interleaving with paper to avoid them sticking. Return to a greased baking sheet to defrost (5 hrs) then cook as above.