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!
Coteaux d’Aix-en-Provence – Montagne St. Victoire: Full-day Wine tour from Marseille
Embark on a full-day wine tour from Marseille or its surrounding cities to the captivating Coteaux d'Aix-en-Provence, the westernmost vineyards of Provence.
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
Valentine’s Day Menu from a Chef’s Wife and Wine Pairings
February 10, 2017
Yeah, I won’t lie, there are certainly some perks to being a chef’s wife. You get to be the guinea pig for his latest recipe obsession for one. I get to watch him perfect his talents while I indulge in little tastings. And while my wardrobe may not always be as forgiving after years of …
Mid-Week Meal in Minutes Smoky Cinnamon Salmon with Mushroom Lentils
May 2, 2018
This recipe for Smoky Cinnamon Salmon with Mushroom Lentils is a mid-week "go-to" favourite for many reasons, but the first is it can be made in under 30-minutes. The second reason is one of my favourite spices is Spanish smoked paprika, known in Spain as pimentón. Although you can use regular paprika or Espelette pepper (Piment d'Espelette) from the Pays Basque in France,…
How to Stuff Zucchini Blossoms My Way
September 7, 2020
I am sharing one of my favourite recipes: stuffed with goat cheese, oven-dried tomatoes, and tapenade. The possibilities are limitless. Pour yourself a glass of rose and let’s get cooking.…
Understanding Provence’s Olives and Green Olive Cake
November 25, 2016
A quick and delicious appetizer bread that's easy to make and even easier to eat! A savoury delight with salted olives, rich smoky duck breast and creamy bites of Gruyère. A must for your next dinner party.…
No Comment