SALMON & FENNEL EN CROUTE WITH WATERCRESS SAUCE

Salmon & fennel en croute with watercress sauce image

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

Provided by Sara Buenfeld

Time 1h

Number Of Ingredients 10

Ingredients

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
half a 85g bag watercress
200g tub crème fraîche

Steps:

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.
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.
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/fan 200C/gas 7. Brush the parcels with egg, 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.

Nutrition Facts : Calories 983 calories, Fat 70 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.35 milligram of sodium