This dish is a great midweek dinner, if I was Jamie I would say a 30-minute meal, realistically 45 minutes. The inspiration for this dish came from a spare packet of filo pastry lying in the fridge. Salmon en croute is a bit of a palaver to make, plus the possibility of a soggy bottom is too much of a risk. This version is a lot healthier using filo, quicker to make and success is virtually guaranteed. The pasty is simply a fillet of salmon with my latest favourite thing, Wild Garlic Pesto from Sacla The cauliflower couscous is nothing more than cutting a cauliflower into small grains, almost like couscous, and cooking with some butter. No boiling and making the cauliflower taste and smell like pair of old socks. The final piece de resistance is the watercress sauce, there are many versions of this kicking about. Feel free to use one you may have used before or follow mine. The sauce is light with a clean refreshing taste to compliment the salmon.
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 white.