Try these. Salmon filets and mint pea wraps for a quick meal. Crispy buttery pastry surrounds a delicious combination of mint peas and juicy salmon fillet.
Cooking time: 32 minutes Oven time: 20 minutes Total: 52 minutes Serves: 4
Material:
- 2 x 250g sustainable skinless and boneless salmon fillets
- 4 sheets of filo pastry (20cm x 30cm each)
- 20g butter, melted
For the mint pea puree:
- 250 g frozen peas, thawed
- 15g butter, melted
- 15 g fresh mint leaves, roughly chopped
- 1⁄4 teaspoon table salt
Special equipment:
- Food processor or blender; baking sheet lined with parchment paper
Production steps:
- To make the pea puree, bring a medium pot of salted water to a boil, add the peas, return to a boil and cook for 2 minutes. Drain the peas, place half (125g cooked weight) in a food processor or blender with the melted butter, puree until coarse and transfer to a bowl. Add the other half of the peas to the ice water, drain, then stir in the pea puree with the mint and salt. Set aside to cool.
- Cut each salmon fillet diagonally into two right triangles. Place a sheet of phyllo on the board with one shorter edge facing you. Brush lightly with melted butter. Place a triangular salmon fillet on the bottom third of the pastry, so that the long diagonal extends from the bottom right corner up to the left. Trim the two long sides of the pastry so that they extend 1cm beyond the edge of the salmon fillet.
- Spread 2 tablespoons of pea mixture over salmon fillets. Slide your hands under the pastry sheet and fold the bottom left corner of the pastry and salmon fillet diagonally upward to the right. Next, fold the bottom right corner up and in line with the long edge to create a tight horizontal fold. Following the shape of the salmon fillet, fold from the lower right corner to the upper left corner and make a third fold diagonally to the left.
