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

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

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Preparation

• 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.