2 fennel bulbs (approx 375g/13oz) halved and very thinly sliced

1 Spanish onion (red onion)

25g organic butter

2 garlic cloves , sliced

50g chopped watercress

500g pack puff pastry

4 skinless, boneless wild salmon fillets

1 egg , beaten 

TO SERVE

half a 85g bag watercress

200g tub crème fraîche

Preparation

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.