Salmon & fennel en croute with watercress sauce

• fennel bulbs↗2

  (approx 375g/13oz) halved and very thinly sliced

• Spanish onion↗1

  (red onion)

• butter↗25g g
• garlic cloves↗2

  sliced

• chopped watercress50g g
• pack puff pastry↗500g g
• skinless, boneless salmon fillets↗4

  preferably organic

• egg↗1

  beaten

• watercress↗half a 85g bag

  half a 85g bag

• tub crème fraîche200g g

Step-by-step instructions

1. 1

   Fry the fennel and onion in the butter for 5 mins. Add the garlic, fry for 5 mins more until the veg is soft, then stir in the watercress.

2. 2

   Cut the pastry into 4 pieces, then roll each piece to approx 22cm square. Spoon a quarter of the veg onto one half of each piece of pastry and spread to approx the shape of the salmon fillet. Put the fish on top, then brush round the pastry with egg, fold over and seal. Trim the pastry to make 4 parcels, then decorate with the trimmings.

3. 3

   For the sauce, whizz all but 4 sprigs of watercress with the crème fraîche and seasoning. Heat until bubbling when ready to eat. Heat oven to 220C/fan 200C/gas 7. Brush the parcels with egg, then bake for 15 mins until golden. Serve parcels on a pool of sauce, garnished with the reserved watercress. Serve with new potatoes and green beans or salad.