RECIPE

Herby Salmon Filo Parcels - Serves 4 people

Ingredients

For the Salmon:

4 x 150 g salmon fillets                                                                                 200 g fish for the chilled filling                                                                      100 g cream                                                                                                      2 tbsp fresh dill                                                                                                   3 big chard leaves                                                                                            4 sheets filo pastry                                                                                          Salt and pepper to season

For the sauce:

100 ml fish stock                                                                                                40 ml white wine                                                                                               100 g crème fraîche                                                                                          1 tbsp spring onions, finely minced                                                                    1 tsp butter                                                                                                         Salt and pepper                                                                                          Pinch saffron

Preparation

1. In advance , dice the fish and freeze it. With the cream, dill, salt and pepper, put the frozen fish into a food processor and blend. Keep cool until required.

2. Blanch and chill the chard leaves, set aside.

3. Season each salmon fillet with salt and pepper, then coat with the chilled fish filling and wrap in the chard leaves.

4. Carefully wrap the salmon in the pastry sheets and make into parcels. Transfer to a baking sheet

5. Cook the fish in the oven for 12-15 minutes at 200 °C.

6. While the salmon is cooking, make the sauce. Heat the butter and gently fry the onions. Add the fish stock and crème fraîche then stir in the saffron. Stir until you reach your desired consistency.

7. Take the salmon parcels out of the oven, pour over the sauce and garnish with dill sprigs.

Wine Recommendation:

Cooking the salmon in pastry helps to develop its full flavour, and the dill and chard complete the dish with fine herbal aromas. We recommend serving this dish with a dry, classic style German wine such as Riesling from the Mosel or Silvaner from the Rheinhessen.

To find out where you can buy German wines to match with this recipe, use our Search and Buy facility.

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