Salmon Fillets with Puff Pastry Hearts, and Watercress, Spinach and Rocket Sauce
Salmon fillets are complemented by puff pastry hearts and a spinach and rocket sauce which contains creme fraiche, watercress and chicken bouillon.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Fresh Salmon,Fillet | Main | Bake,Fry,Pan | Less than 30 minutes |
Ingredients
- 15g butter
- 120g bag of watercress, spinach and rocket salad
- or ½ x 225g bag young leaf spinach
- 2 x 15ml spoons crème fraîche
- 2 x 5ml spoons chicken bouillon (optional)
- salt and freshly ground black pepper
- 50g puff pastry
- 2 x 125g salmon fillets
- 5ml spoon olive oil
- small clove garlic, crushed
Method
Preheat the oven to 200°C, 400°F, gas mark 6.
Heat the butter in a small saucepan, add the salad leaves or spinach and cook for 1 minute, stirring continually until wilted.
Remove from the heat and stir in the crème fraîche, bouillon if using, and season to taste. Blend until smooth and set to one side.
Roll out the pastry , cut out 6 small heart shapes and place on a baking tray in the preheated oven for 10 minutes, or until golden and well risen.
Place the salmon fillets in a frying pan, best side down, with the oil and garlic and cook for approximately 3 minutes each side, until cooked through.
Serve the salmon with the sauce spooned over and top with the pastry hearts.
