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Ingredientes
- 1 Tbsp. Oil
- 4 ounce Cream cheese
- 2 Tbsp. Dill, minced
- Â Â Lemon juice
- Â Â Salt and pepper
- Â Â Filo pastry
- 2 ounce Butter, melted
- 4 x 3 ounce salmon steaks, boned and skinned
- 2 ounce Shallots, minced
- 4 ounce Unsalted butter
- 2 ounce Double cream
- 1 dsh White wine vinegar
- 1 x Glass white wine
- 2 Tbsp. Dill, minced
- Â Â Black pepper
Direcciones
- Pre-heat oven to 220C (Gas 7). Heat oil and seal the "bone side" of the salmon. Take out and leave to cold.
- Mix the cheese with the dill, lemon juice, salt and pepper.
- Lay a sheet of filo pastry on the table and brush with melted butter. Fold it in half and place a quarter of the filling on the pastry with the salmon on top and fold pastry, making a parcel, cutting away any extra.
- Brush with the melted butter and place on baking sheet. Repeat with remaining 3 salmon steaks.
- Bake in oven for 15-20 min,
- To make sauce: Cook the shallots in 1 ounce butter; add in the wine and reduce the heat.
- Add in double cream. Bring to the boil and add in white wine vinegar. Take 8oz cool butter and chop. Whisk into cream mix and season.
- Lastly, add in the dill and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 661 | |
| Calories from Fat 533 | 81% |
| Total Fat 60.33g | 75% |
| Saturated Fat 30.86g | 123% |
| Trans Fat 0.09g | |
| Cholesterol 184mg | 61% |
| Sodium 226mg | 9% |
| Potassium 477mg | 14% |
| Total Carbs 5.84g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.53g | 1% |
| Protein 20.04g | 32% |
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