How To Make Salmon & fennel en croute with watercress sauce
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Serves:
Ingredients
- 4 salmon fillets
- 1 fennel bulb, thinly sliced
- 1 sheet of puff pastry, thawed
- 2 tablespoons Dijon mustard
- 1 egg, beaten
- Salt and pepper to taste
- watercress sauce:
- 1 cup watercress leaves
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Season the salmon fillets with salt and pepper.
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In a pan, sauté the fennel until softened.
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Roll out the puff pastry sheet and cut into 4 equal squares.
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Spread a thin layer of Dijon mustard on each square.
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Place a salmon fillet on top of each square, followed by a layer of sautéed fennel.
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Fold the puff pastry over the salmon and fennel, sealing the edges.
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Brush the puff pastry with beaten egg.
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Place the pastry-wrapped salmon on a baking sheet and bake for 20-25 minutes, or until golden brown and the salmon is cooked through.
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Meanwhile, prepare the watercress sauce by blending the watercress leaves, Greek yogurt, lemon juice, salt, and pepper in a food processor until smooth.
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Serve the salmon & fennel en croute with the watercress sauce on the side.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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