Salmon Parcels and Fondant Potatoes

Name: Salmon Parcels and Fondant Potatoes
Yield: Serves 4
Ingredients: 100 g (4 oz) butter, melted; 6 sheets filo pastry; 4 salmon fillets, skinned and boned; salt and pepper, to taste; 4 small waxy potatoes, cut into round shapes; 50 ml (2 fl oz) olive oil; 50 g (2 oz) butter; 4 cherry tomatoes, deep-fried whole chives and chervil, to garnish; 125 ml (4 fl oz) vegetable stock; 4 plum tomatoes, peeled and chopped, to garnish (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Le Cordon Bleu Matching Wine with Food

By Le Cordon Bleu

Published 2010

About

The delicate flavour of salmon cooked with flaky pastry teases the palate and allows the flavours of these pungent dry white wines to develop fully.

Ingredients

6 sheets filo pastry
100 g (4 oz) butter, melted

Fish course
Pescatarian

Method

Preheat the oven to 220°C (425°F/gas 7).

Brush one sheet of pastry with some of the melted butter, place another layer on top, brush with butter and repeat with a third layer. Cut in half and repeat with the remaining three sheets - to produce four squares.

Place the sq