Market Day Fish Recipe: Salmon and Prawn Filo Parcels
Fish & Seafood · Gary and Jane Langton · Provencal Recipes · TasteI 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.
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 (8%)
- 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.
Tried this recipe?Let us know how it was!
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
‘Chapeau’ to The Tour de FranceRelated Provence Articles
How to Make a Charcuterie Cheese Board
June 22, 2020
Sometimes when life calls for relaxed, stress-free dining, try an indoor picnic. Make a charcuterie cheese board as an appetizer or add more ingredients for a light meal - apéro dinatoire.…
Salmon Wellington – Salmon en Crôute
December 13, 2019
My variation on Salmon Wellington en Crôute includes other seafood (sole, scallops and shrimp), it was "born" out of necessity when we lived in Maine. Over the years, I have lightened-up the recipe ingredients a bit.…
Côtes de Provence Wine Pairing with Salmon
October 9, 2018
Today’s tasting may be the most unusual I have done. It is a wine that, if blindfolded when tasted, would not have said “rosé” to me, although it wouldn’t have said red or white. It has no traditional red fruits associated with rosé nor its distinct floral aromas. On the nose, it is briny. It …
English Origins for a French Style Potted Salmon Recipe
August 24, 2017
A dish of potted salmon might sound a little more British than French, but David's idea was to create a pink-on-pink meal. The potted salmon appetizer led off the evening paired with a rosé from Mirabeau Wine. …
No Comment