Salmon & fennel en croute with watercress sauce recipe - Recipes - BBC Good Food

Fry the fennel and onion in the butter for 5 mins. Add the garlic, fry for 5 mins more until the veg is soft, then stir in the watercress.

Cut the pastry into 4 pieces, then roll each piece to approx 22cm square. Spoon a quarter of the veg onto one half of each piece of pastry and spread to approx the shape of the salmon fillet. Put the fish on top, then brush round the pastry with egg, fold over and seal. Trim the pastry to make 4 parcels, then decorate with the trimmings.

To freeze Freeze on a sheet of baking parchment on a baking sheet then, when frozen, pack into a rigid container, interleaving with paper to avoid sticking. Return to a greased baking sheet to thaw them - approx 5 hrs.