Salmon & fennel en croute with watercress sauce Recipe

Preheat the oven to 400°F (200°C).

Season the salmon fillets with salt and pepper.

In a pan, sauté the fennel until softened.

Roll out the puff pastry sheet and cut into 4 equal squares.

Spread a thin layer of Dijon mustard on each square.

Place a salmon fillet on top of each square, followed by a layer of sautéed fennel.

Fold the puff pastry over the salmon and fennel, sealing the edges.

Brush the puff pastry with beaten egg.

Place the pastry-wrapped salmon on a baking sheet and bake for 20-25 minutes, or until golden brown and the salmon is cooked through.

Meanwhile, prepare the watercress sauce by blending the watercress leaves, Greek yogurt, lemon juice, salt, and pepper in a food processor until smooth.

Serve the salmon & fennel en croute with the watercress sauce on the side.