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
half a 85g bag watercress
200g tub crème fraîche
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.