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.
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 chopped fresh tarragon
- Salt & pepper to taste
Servings: people
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 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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