Salmon wrapped in filo with a Watercress sauce and Cauliflower Couscous.

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Serves 4
Method: 

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.

  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 white.

Ingredients: 
  • 4 Skinless Salmon Fillets
  • 4 Filo Pastry Sheets
  • 3 Tbsp Wild Garlic Pesto-or any other
  • 50g Melted Butter+2 Tbsp Oil
  • 500g New Potatoes
  • 1 Cauliflower- finely chopped
  • 2 Tbsp Butter
  • 1 Packet of Watercress, leaves only removed from stems
  • 1 Large Shallot
  • 200ml Chicken Stock, even use half a cube if you have to.
  • 300g Creme Fraiche(low fat works fine)