Salmon En Croute

Ingredients

• 1 salmon fillet
• 1/2 Puff pastry sheet
• 40g green beans
• 40g carrot
• 1/2 leek
• 1 potato
• 1/2 tin of chopped tomato
• splash white wine vinegar
• pinch of sugar
• 25ml white wine
• 1/2 brown onion
• 1 tsp garlic puree
• 250ml cream
• 100g Watercress
• 1 egg
• 25ml milk
• salt
• pepper

Preparation

• Peel carrots and cut into batons, top the green beans, slice the leek lengthways and blanch, peel the potato and dice the onion.
• Crack the egg and mix with milk.

Method

• Lay the leek down on the side and arrange the carrot and green beans on top of the leek and roll.
• The leek will stick together and it will form the vegetable bundle.
• Peel the potato and boil for mash, then season.
• In a pan, add a splash of oil and add the diced onion and garlic.
• Add the wine and reduce.
• Add some watercress and blend.
• Add the cream and reduce, then season.
• Place chopped tomato, white wine vinegar and sugar into a pan and reduce and season.
• Take your cut puff pastry and lay the salmon fillet in and fold over and pinch together, then egg wash the pastry.
• Pipe the mashed potato into a tower and fill with the tomato sauce.
• Place the salmon into the oven 170c and bake for around 25 min