Salmon Wrapped in Filo, Watercress Sauce and Cauliflower Couscous

Salmon Wrapped in Filo, Watercress Sauce and Cauliflower Couscous

[purerecipe]

Ingredients

  • 4, Skinless Salmon Fillets
  • 4 Sheets Filo Pastry
  • 3 Tbsp Wild Garlic Pesto
  • 50g Melted Butter
  • 2 Tbsp Oil
  • 500g New Potatoes
  • 1 Cauliflower
  • 2 Tbsp Butter
  • 1 Large Shallot
  • 200ml Chicken Stock
  • 1 Bag, Leaves Only Watercress
  • 300g Creme Fraiche(low fat works well)

Directions

  1. Heat the oven to 180°c. Brush a sheet of filo with the melted butter/oil mix. Lay a fillet of salmon on one end and spread some pesto over the top of it. Roll up like a parcel, butter the outside of the parcel making sure any loose edges are tucked in. Repeat 3 more times. Put these in the oven for 20-25mins, check after 20.
  2. As soon as they go in the oven put your potatoes on to boil.
  3. Soften the shallot in a bit of oil for a few minutes. Add the chicken stock, then the watercress. Cook for 2 minutes. Take off the heat and liquidise with a stick blender, add the creme fraiche and season with salt and pepper. Add a touch of cornflour to get the desired consistency.
  4. For the couscous, add the butter to a large frying pan and cook over a medium heat for 8 minutes. Season well with sea salt.
To serve, make a circle of the couscous, add a few potatoes to this. Carefully place a salmon parcel on top. Pour the sauce around. Enjoy with a nice chilled glass of Vermentino de Sardegna 2010

4 Comments

  1. I’m absolutely smitten with this salmon! I love phyllo wrapped most anything..a la ‘en croute’, but your watercress sauce and cauliflower couscous really takes this over the top!

    • Dave Crichton

      Filo has become my latest new friend. I love how crispy it gets but you don’t feel as guilty eating it compared to puff and shortcrust pastry.

  2. Wow, this sounds delicious!

    • Dave Crichton

      Hi Andrea, thanks for stopping by. I was impressed myself at how nice it was. All done from start o finish in 45mins. Very unlike me!

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