Parcelled Salmon With A Pesto Crust

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 small salmon fillets
• 1 glass good wine (something not too dry like a reisling)
• 1/2 ounce unsalted butter
• 1 glass water
• 10 peppercorns
• 1 bay leaf
• 1 shallot, peeled & sliced
• 1/4 teaspoon sea salt
• 4 slices smoked salmon
• 8 teaspoons pesto sauce (homemade of course)
• 4 teaspoons fresh breadcrumbs
• 1/2 lime, rind of
• 1 lime, juice of
• 1 teaspoon sugar
• 2 teaspoons cornflour
• arugula leaf
• watercress leaf

Recipe

• 1 grease a shallow pan or roasting dish with half the butter and place the salmon fillets skin side down in the pan.
• 2 pour over the wine and water, add the peppercorns, bay leaf, salt and shallot and cover with a greaseproof paper, greased with the remaining butter.
• 3 bake in a moderate oven (180°c) for 10 minutes or so until the salmon is just cooked.
• 4 remove the salmon to a plate and strain the juices into a small saucepan.
• 5 add the lime rind and juice to the pan together with the sugar and bring to the boil.
• 6 add the cornflour, dissolved in a little water to make a smooth paste and stir until thickened.
• 7 remove from heat.
• 8 when the salmon fillets have cooled a little, remove the skin and wrap them individually in smoked salmon.
• 9 butter the top each "parcel" thickly with pesto and sprinkle with breadcrumbs.
• 10 place the parcels under a hot grill until the pesto has browned and crisped.
• 11 serve on a garnish of rocket and watercress with the lime sauce drizzled over.