Fish & SeafoodGary and Jane LangtonProvencal RecipesTaste

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 Prawn Filo Parcels Recipe

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.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish, Starter Course
Cuisine French
Servings 4 people


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 chopped fresh tarragon
  • Salt & pepper to taste


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 190C.
  • 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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Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

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