Recipe: Salmon en croute with a dill butter and pea watercress puree
- Details Category: Fish Based Published on Sunday, 28 October 2012 18:08 Written by ethel :
This makes 4 portions – adjust to suit
- Dill Butter
- 175g/6oz unsalted butter, softened
- 1 tbsp fresh dill, roughly chopped
- juice ½ lemon
- Pea and watercress purée
- 55g/2oz butter
- 6 spring onions, finely sliced
- 175g/6oz frozen peas
- 1 tsp golden caster sugar
- 300ml/½pint vegetable stock
- 1 bag watercress
- 450g/1lb salmon fillet, skinned
- 1 packet shop bought filo pastry
- 80g/3oz melted butter
- 1 tbsp chopped dill for garnish
- Mix the dill, salt, pepper and lemon juice to make Dill Butter. Cover with clingfilm and set aside.
- For the purée, in a non-stick deep frying pan melt half the butter until hot and foaming. Add the spring onions and cook until softened. Add the peas, caster sugar, stock and remaining butter, place a circle of greaseproof paper over the top and allow to sweat for about 3 minutes.
- 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.
- Cut the salmon fillet into two equal portions and then slice each portion in half. Trim into a square and again cut it horizontally to make 8 pieces. Season with a little salt and black pepper.
- 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 new top sheet with melted butter.
- Place a spoonful of the pea purée on to the filo pastry, top with one piece of prepared salmon fillet, spread on a little dill butter and then top with second 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.
- Lightly brush the main part of the salmon filo parcels with melted butter 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.
- Preheat the oven to 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.