Salmon Wrapped in Filo Dough with Watercress Pea Puree

Ingredients

• 300 ml Vegetable broth
• Salt
• Pepper
• 8 small potatoes
• 175 g soft butter
• 1 tbsp chopped dill
• 0.5 lemon
• 50 g butter
• 6 Spring Onions
• 200 g peas (frozen)
• 1 tsp sugar
• 100 g watercress
• 75 g soft butter
• 450 g salmon fillet
• 8 sheets filo dough

Instructions

1. 1.

   Preheat the oven to 200°C (400°F).

2. 2.

   For the dill butter, place the butter in a bowl and stir in dill and lemon juice. Season with salt and pepper, cover with plastic wrap, and set aside.

3. 3.

   For the puree, add half of the butter to its pan and whisk until foamy. Wash and trim the spring onions, then slice into rings. Add them to the clarified butter and sauté. Add the thawed peas and sugar, letting them caramelize lightly. Add the washed watercress and cook for 1 minute. Transfer to a blender and puree finely.

4. 4.

   For the pastry parcels, cut the salmon fillet into four equal rectangles. Brush the filo sheets with butter and stack them. Cut into four large rectangles and place a small amount of pea puree in the center of each rectangle. Place the salmon pieces on top and drizzle with dill butter. Fold the dough over the salmon and press firmly to seal. Brush the parcels with the remaining butter.

5. 5.

   Refrigerate for 30 minutes.

6. 6.

   Transfer to a baking dish and bake for 12-15 minutes.

7. 7.

   Thin the remaining pea puree with some broth. Peel, halve, and simmer the potatoes in a pot with the remaining broth, covering until tender.

8. 8.

   Arrange the pastry parcels on plates, spoon dollops of puree around each parcel, place half a potato on top, drizzle with dill butter, and serve hot.