Recipe: Salmon in Filo Pastry with Lemon Beurre Blanc

Salmon in Filo Pastry with Lemon Beurre Blanc prepared by our Advanced student, Timmika from home.

This is a versatile recipe that can be made with different types of fish and wraps the fish in a parcel of filo pastry.

Recipe: Salmon in Filo Pastry with Lemon Beurre Blanc

Ingredients

150 g salmon filleted, skinned with pin-bones removed
20 g butter
1/2 carrot, julienne
1/2 leek, julienne
3 sheets of filo
1 tablespoon dry white wine
salt and pepper

For lime/lemon beurre blanc sauce
juice of 1/2 medium lemon or lime
20 ml white wine
35 ml white wine vinegar

1 bayleaf
sprig of thyme
5 peppercorns
50 ml cream
100 g cold butter, cubed

Method - Filo Pastry

• Preheat oven to 200°C.
• Cut the salmon into 2.5cm wide strip.
• Julienne the carrots and leeks,
• Heat a frying pan and add half the butter, sauté carrot and leek until soft but not coloured.
• In another pot or microwave, melt the rest of the butter.
• Brush one filo sheet with butter and then layer the next sheet on top. Brush again with the third sheet.
• Place vegetables and salmon on top of filo. Sprinkle with wine and season. 
• Draw the edges of the pastry to form a parcel. Place on a lightly greased baking sheet. Brush top lightly with butter.
• Bake in the oven for 8-10 minutes or until the pastry is crisp and golden brown.
• Serve immediately with the beurre blanc.

Method - Lemon/Lime beurre blanc