Salmon en croute with watercress, lemon and tarragon butter recipe

Ingredients

• 4 x 175g thick MSC certified pacific or organically farmed salmon, tilapia or trout fillets, skinned *
• 125g unsalted butter, softened
• 25g watercress leaves
• Finely grated zest of ½ lemon plus 1 tbsp lemon juice
• 1 heaped tbsp chopped fresh tarragon
• 1½ tsp finely chopped fresh chives
• ½ tsp salt
• 500g block chilled puff pastry
• Flour, for dusting
• 1 medium egg, beaten

METHOD

How to make salmon en croûte

1. Season the salmon. Put the butter, watercress, lemon zest and juice, herbs and salt into a food processor, and whizz briefly to form a paste.
2. Cut the pastry into 4. On a lightly floured surface, roll each piece out to a rectangle of about 17 x 23cm. Put each fillet to 1 side of each rectangle. Divide the herb butter into 4, then put 1 on top of each fillet. Brush the pastry edges with some egg, then fold the other side of pastry over the butter and salmon. Seal the edges with a fork and, using a sharp knife, make 3 slits in the top of each parcel.
3. Place the parcels side by side on a tray, spaced apart. To cook, preheat the oven to 200°C/ fan180°C/gas 6. Brush the parcels with egg and bake for 20 minutes, until the pastry is crisp and golden and just cooked through. Salmon is best when still slightly pink in the centre.

Source: http://www.channel4.com

 

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About Gabriella William