Salmon And Fennel En Croute

Ingredients

• 2 fennel bulbs (approx 375g) halved and very thinly sliced
• 1 Spanish onion
• 25g butter
• 2 garlic cloves, sliced
• 500g pack puff pastry
• 4 skinless, boneless salmon fillets

Method

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.
2. Cut the pastry into 4 pieces, then roll each piece to approx 22cm square.
3. Spoon a quarter of the veg onto one half of each piece of pastry and spread to approx the shape of the salmon fillet.
4. Put the fish on top, then brush round the pastry with egg, fold over and seal.
5. Trim the pastry to make 4 parcels, then decorate with the trimmings.
6. Heat oven to 220C/fan 200C/gas 7. Brush the parcels with egg, then bake for 15 mins until golden.