Tasty salmon en croute

FUN to make, this filo-topped and nutrient rich salmon is one of our healthy omega-rich super foods, and for a Mother’s Day treat to really impress, this fabulous creation can’t fail!

Ingredients:

Large salmon fillets, skin removed – one per person 500g puff pastry 1 egg, beaten for glazing 200ml dry white wine 1 small onion, finely chopped 100g very small broccoli florets 1 celery stick, chopped 1 fish stock capsule 100g kale For the sauce: 25g unsalted butter 6 spring onions, finely chopped 150g button mushrooms, halved/ quartered 75ml dry white wine 200ml crème fraiche

Method:

Roll out the pastry on a lightly floured surface to form a rectangle four inches longer and two inches wider than the salmon fillets.

Place on a baking sheet and trim into a fish shape, decorate with a sharp knife or pastry trimmer to create “scales” and “gills”; use a straw to make an eye.

Glaze the pastry with beaten egg (not going over the pastry edges as it won’t rise), chill for one hour before baking in a preheated 180°C oven for 25 minutes until well risen and golden golden.

When cooled ,cut horizontally, return the bottom half to the oven and cook for a further 10 mins.

To make the sauce: melt the butter, sauté the spring onion and mushrooms for about three minutes.

Add the white wine, broccoli florets and fish capsule, reduce for five minutes.

Stir in the crème fraiche and simmer for a further three minutes, remove from the heat and cover to keep warm.

Meanwhile, poach the salmon in the wine, onion and celery with a little water to cover, simmer very gently and when cooked remove to drain.

At the same time, steam the kale then drain thoroughly.

Place the salmon fillets on top of the pastry base, pour over the sauce and top with the decorative pastry fish.

The salmon is ready to serve with the kale as decoration.

Why salmon and kale?

Both are loaded with nutrients and powerful antioxidants.

Salmon is rich in essential Omega 3 fatty acids and a high-quality protein food. Kale is among the most nutrient-dense foods on the planet!

Lesley and her husband Roberto own Roberto’s Italian on Ocean Plaza. For more of Lesley’s recipes pop by and say hello or go to www.ritaliandiner.co.uk