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Salmon & fennel en croute with watercress sauce
- 2 fennel bulbs (approx 375g/13oz) halved and very thinly sliced
- 1 Spanish onion (red onion)
- 25g butter
- 2 garlic cloves , sliced
- 50g chopped watercress
- 500g pack puff pastry
- 4 skinless, boneless salmon fillets , preferably organic
- 1 egg , beaten
- half a 85g bag watercress
- 200g tub crme frache
Directions:View on BBC Good Food
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