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.

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