Salmon, Rocket and Orange Parcel

Ingredients:

Flour, to dust
2 x 375g blocks all-butter puff pastry
100g rocket
Zest of 1 1/2 oranges, finely grated
3 tablespoons oil
750g salmon, skinless and in one piece
1 medium egg, beaten

Method:

1. Preheat oven to 200 degrees Celsius.

2. Lightly dust a work surface with flour. Roll out one puff pastry block to make a rectangular shape that’s 4cm-larger on all sides than your piece of fish.

3. Place the pastry on a baking tray. Use a fork to prick all over with holes. Cook in the oven for 20 minutes until it becomes golden and cooked through, carefully pressing pastry down from time to time with a spatula to stop it rising too much.

4. Remove the pastry from out of oven and leave to cool on the baking tray.

5. In the meantime, put the rocket, zest, oil and some seasoning into a food processor. Process until the ingredients are well combined but with some texture.

6. Place the skinned salmon on top of the cooked pastry, and top it with the rocket mixture. Brush the pastry around the fish with the beaten egg.

7. Roll out the remaining puff pastry block as before, making sure that it’s large enough to cover the fish rectangle. If you prefer, cut a few small shapes out of the pastry in the central section.

8. Cover the fish and cooked pastry with the raw pastry, crimping the edges to seal. Brush with the beaten egg and allow to chill for 20 minutes.

9. Bake in the oven for 25 minute until it is a deep golden colour. Transfer to a serving board or platter, and serve immediately in slices.

Image Credit: Source