Salmon en Croute
Nutritional Info
Calories per serving
354KCal
Ingredients
- 5 sheets filo pastry
- 6 x 100g salmon fillets
- 2 leeks, washed and finely chopped
- 1 red pepper, deseeded and finely diced
- 300ml semi-skimmed milk
- 2 tsps arrowroot
- pinch saffron
- 2 tsps vegetable bouillon powder
- salt and black pepper
- fresh dill, to serve
Cooking Instructions
- Preheat the oven to 200C, 400F, Gas Mark 6. Dry-fry the leeks in a non-stick pan until soft, add the red pepper and 1 teaspoon of stock powder mixing well.
- Lay the filo pastry on a chopping board, spraying lightly between each layer with oil spray. Place a line of the cooked leeks down the centre. Place the salmon fillets skin side up on top and season with salt and black pepper.
- Fold the pastry ends in then both sides enclosing the ingredients. Carefully flip over onto a baking tray. Lightly spray with oil spray before baking in a preheated oven for 25-30 minutes.
- Make the sauce by heating the milk in a saucepan with the saffron. Mix the arrowroot with a little cold water and whisk into the hot milk to thicken.
- Season with the remaining stock powder. Serve the salmon hot or cold with the accompanying sauce and fresh dill to garnish.
Tips
Cover filo pastry with a damp tea towel to prevent it drying out.
My Playlist