Salmon and minted pea filo parcels
HANDS-ON TIME 30 MIN, SIMMERING TIME 2 MIN, OVEN TIME 20 MIN, PLUS COOLING
The recipe creates surplus
pea purée. Freeze leftovers, then reheat to serve afterwards.
Pop some vine cherry tomatoes, dressed in olive oil and salt, on the roasting tray 10 minutes prior to the parcels are prepared — you’ll have an entire meal in hardly any time.
b)4 filo pastry sheets (20cm x 30cm each)
c)20g butter, melted
e)15g butter, melted
f)15g fresh mint leaves, roughly chopped
Gram )1/4 teaspoon table salt
YOU’LL ALSO NEED…
H)Food processor or blender; baking tray lined with compostable baking paper
A)To make the pea purée, deliver a medium pan of salted water to
The boil, drop in the peas, allow the water to go back to the boil and cook for 2 minutes. Drain the beans, put half (125g cooked fat ) into a food processor or blender with the melted butter, pulse to a rough
Purée and move to a bowl. Refresh the other half of the peas in iced water, drain, then stir through the puréed peas with the mint and salt. Put aside to cool.
B)Cut each salmon fillet diagonally into two right-angled triangles. Lay a sheet of filo on a board with one briefer edge facing you. Gently brush with melted butter. Lay one triangle of salmon in the bottom third of the pastry so the extended diagonal edge runs from the bottom right corner up and across into the left side. Reduce both edges of the pastry in order that they extend 1cm outside of the edges of the salmon.
Discard the trimmings.
Spread 2 tbsp of the pea mixture over the salmon. Slide your hands under the pastry sheet and closely fold the bottom left corner of the salmon and mackerel up and above diagonally to the right. Next, fold the bottom up and over in accord with the long border to make a tight flat fold. Create a third fold diagonally to the left, following the shape of the salmon and folding across from bottom right to top left. 4 Continue in this way, folding up the salmon , then diagonally, till you have a neat triangular pastry-wrapped parcel. Put onto the lined tray. Repeat with the remaining salmon, pea purée and filo sheets (see Calum’s tips).
5 Heat the oven to 210°C/ / 190°C enthusiast / gas 61/2. Give the parcels a last brush of melted butter. Place the tray from the oven and bake the parcels for 20 minutes or until the pastry
Is golden and crisp. Serve with roasted vine cherry tomatoes (see Calum’s hints ).
PER PARCEL 513kcals, 28.1g fat (8.5g saturated), 33.3g protein, 29.4g carbs (2.3g sugars), 0.9g salt, 4.9g fibre