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–+ servings
A filo parcel filled with salmon and mush peas.
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SALMON IN FILO PASTRY WITH TWO SAUCES

A simple but impressive supper dish that can be prepped in advance.
SERVES: 2 people
PREP:20 minutes
COOK:30 minutes
TOTAL:50 minutes
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INGREDIENTS

  • 2 Salmon Fillets Remove the skin.
  • 150 g Filo pastry About 16 sheets.
  • 30 g Butter melted, for brushing the filo pastry with

For the Shallot Butter:

  • 30 g Butter unsalted
  • 2 Shallots finely chopped
  • ¼ tsp Capers
  • Salt and Pepper

Mushy Peas Recipe is here

INSTRUCTIONS

Mushy Peas

  • Make the mushy peas as per the recipe here. If you like, you can refrigerate this overnight if you don't intend to make the parcels today.

Shallot Butter

  • To make the shallot butter, simply squidge together the butter with the finely chopped shallot and capers and season well. As per the mushy peas, you can refrigerate this for a couple days too.

To make the parcels

  • Preheat oven to 200c
  • On the baking tray that you intend to bake the fish parcels on, carefully lay a sheet of filo pastry.
  • Brush it with the melted butter, lay another sheet on top, brush with butter, and continue until you have used eight sheets up.
  • Put half of the mushy pea mixture, roughly the size of the salmon, in the middle of your filo pastry.
  • Lay one of the salmon fillets on top of the peas, then smear half of the shallot butter on top of the fish.
  • Bring up one side of the pastry over the salmon, brush with butter, then repeat with the opposite side, and finally the shorter sides. Your salmon should now be completely encased, like a parcel.
  • Brush once more with butter and turn the parcel over so that the seams are facing downwards.
  • Brush the top with butter.
  • Repeat with the second salmon fillet.
  • Bake in the over for 30 minutes, or until the filo has started to go golden and crisp. Any longer than this and you run the risk of the fish drying out.
  • When you cut the fish open, the delicately flavoured butter will ooze out onto your plate. Delicious!

Nutrition

Calories: 699kcal | Carbohydrates: 44g | Protein: 40g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 633mg | Potassium: 979mg | Fiber: 2g | Sugar: 2g | Vitamin A: 819IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 4mg
nutritional info disclaimer
Nutritional info disclaimer

FeastswithFreya.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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