Name: Salmon and Prawn Parcels
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 250 gr Salmon (use the tail); 125 gr Cooked peeled prawns; 125 gr Filo pastry; 50 gr melted butter; Juice from half a lemon; salt and black pepper (to taste); 150 ml single cream; Juice of half a lemon; 45 gr melted butter; 1 egg yolk; 1 tsp flour; 1 tsp fresh tarragon (chopped); salt and pepper (to taste)

Market Day Fish Recipe: Salmon and Prawn Filo Parcels

I bought a beautiful salmon tail in Uzes’ market on Wednesday and spent the day experimenting with ingredients to make new starters – this recipe was the first one. The Salmon and Prawn Filo Parcels was really easy and could be used as a starter or main course.

Salmon and Prawn Parcels

Crispy, flaky Filo pastry parcels hide a delicious seafood secret of buttery salmon and prawns with a tart and creamy lemon butter sauce.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Dish, Starter Course

Cuisine French

Servings people

Ingredients

Salmon Parcels

250 gr Salmon use the tail
125 gr Cooked peeled prawns
125 gr Filo pastry
50 gr melted butter
Juice from half a lemon
salt and black pepper to taste

Lemon Butter Sauce

150 ml single cream
Juice of half a lemon
45 gr melted butter
1 egg yolk
1 tsp flour
1 tsp fresh tarragon chopped
salt and pepper to taste

Instructions

Salmon Parcel Method

Carefully remove the skin from the salmon and cut the flesh into bite-sized chunks (ensuring there are no bones).
Combine the salmon and prawns in a bowl and sprinkle with lemon juice.
Season to taste with the salt and pepper and set aside.
Pre-heat the oven to 190ºC.
Cut the filo pastry into 8 squares each measuring approximately 18cm.
Brush 2 squares with the melted butter, covering the remaining squares with a damp tea towel.
Place ¼ of the salmon & prawn mixture in the middle of one filo square.
Fold two sides of the filo so that they overlap the filling to form a rectangle, then fold one of the open ends over the top of the purse and the other one underneath.
Place this parcel on the second buttered square, draw up the edges and seal the parcel.
You can choose to finish your parcel square, or draw up the sides and twist the pastry close to the filling.
Repeat steps 4-7 three more times.
Place the four parcels on an oiled baking tray, brush with melted butter and bake in the oven for 15 to 20 minutes until golden brown.
Serve the parcels hot from the oven with either a small garnish as a starter, or a larger salad as a main course; on the side add a lovely smooth lemon butter sauce (see below).
You can use this sauce to accompany a variety of fish dishes; it works really well with salmon, bass and monkfish.

Lemon Butter Sauce Method

In a pan whisk the single cream and lemon juice together.
Combine the flour, melted butter and egg yolk and then whisk the mixture into the cream and lemon.
Heat very gently, stirring consistently until the mixture thickens enough to coat the back of a wooden spoon.
Season to taste with salt and pepper and stir in the chopped tarragon.
Keep warm until required.

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Market Day Fish Recipe: Salmon and Prawn Filo Parcels