Salmon wrapped in filo with a watercress sauce and cauliflower couscous.

Name: Salmon wrapped in filo with a watercress sauce and cauliflower couscous.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: Salmon Fillets - 4, Skinless; Filo Pastry - 4 Sheets; Wild Garlic Pesto - 3 Tbsp; Melted Butter - 50g; Oil - 2 Tbsp; New Potatoes - 500g; Cauliflower - 1; Butter - 2 Tbsp; Shallot - 1 Large; Chicken Stock - 200ml; Watercress - 1 Bag, Leaves Only; Creme Fraiche(low fat works well) - 300g

Main Dish

Easy

45 min

This dish is a great midweek dinner. 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.

Preparation

Preparation15 min

Cook time30 min

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.
As soon as they go in the oven put your potatoes on to boil.
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.
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.