Salmon & fennel en croute with watercress sauce Recipe

Salmon & fennel en croute with watercress sauce Recipe

How To Make Salmon & fennel en croute with watercress sauce

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Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 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


  1. Preheat the oven to 400°F (200°C).

  2. Season the salmon fillets with salt and pepper.

  3. In a pan, sauté the fennel until softened.

  4. Roll out the puff pastry sheet and cut into 4 equal squares.

  5. Spread a thin layer of Dijon mustard on each square.

  6. Place a salmon fillet on top of each square, followed by a layer of sautéed fennel.

  7. Fold the puff pastry over the salmon and fennel, sealing the edges.

  8. Brush the puff pastry with beaten egg.

  9. 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.

  10. Meanwhile, prepare the watercress sauce by blending the watercress leaves, Greek yogurt, lemon juice, salt, and pepper in a food processor until smooth.

  11. Serve the salmon & fennel en croute with the watercress sauce on the side.


  • Calories : 420kcal
  • Total Fat : 14g
  • Saturated Fat : 2g
  • Cholesterol : 186mg
  • Sodium : 1513mg
  • Total Carbohydrates : 49g
  • Dietary Fiber : 5g
  • Sugar : 6g
  • Protein : 24g
Want to share your experience making this impressive salmon & fennel en croute dish or discuss the delightful combination of flavors with the watercress sauce? Join our Recipe Sharing forum to connect with fellow home cooks and food enthusiasts!

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