Salmon en Croute with Watercress Best Dishes

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Salmon en Croute with Watercress

"This is a fillet of salmon on a mattress of herby cream cheese and watercress, wrapped in puff pastry."

Ingredients :

1 cup watercress, or as favored
1/2 lemon, zested and juiced
1 (8 ounce) package cream cheese, softened
1 clove garlic, minced
1 teaspoon dried dill weed
1 teaspoon dried parsley
1 (17.5 ounce) bundle frozen puff pastry, thawed
2 boneless, skinless salmon fillets
1 egg, beaten

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

Preheat oven to 375 degrees F (a hundred ninety levels C).
Place watercress in a sieve, pour boiling water over to wilt it, and drain on paper towels. Combine wilted watercress with lemon zest in a small bowl. Mix cream cheese, garlic, dill, and parsley collectively in a separate bowl.
Roll out 2 puff pastry sheets lightly on a piece floor till barely larger than duration of salmon fillets; reduce sheets in 1/2. Place half watercress mixture in center of every sheet. Spread 1/2 cream cheese combination over watercress. Center salmon fillets on pinnacle of cream cheese mixture; squeeze lemon juice over each.
Brush the rims of the pastry with a number of the egg. Fold top and backside of pastry over the salmon; trim edges to remove extra pastry. Press pastry seams collectively along with your palms to seal. Transfer wrapped fillets, seam-aspect down, to baking sheet. Brush top with crushed egg.
Bake in preheated oven until pastry is golden brown, 20 to twenty-five mins.

Notes :

Nutrition statistics for this recipe includes the overall amount of puff pastry component. The real amount of puff pastry ate up will vary.
Reynolds® Aluminum foil may be used to maintain meals moist, cook it lightly, and make easy-up easier.

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