Salmon phyllo parcels


Ingredients 8
Servings 4
Time 30 min

Ingredients

  • 125
    g
    ricotta cheese
  • 1
    clove garlic, finely chopped
  • 1
    lemon (rind only)
  • salt and freshly ground black pepper
  • 225
    g
    phyllo pastry
  • 500
    g
    salmon trout, skinned
  • 150
    g
    fresh asparagus
  • lemon wedges, to garnish
 

Method

30 min
 
Preheat oven to 190 ºC. Mix the ricotta, garlic, lemon rind, salt and freshly ground black pepper together. Spray each of the phyllo sheets with a little cooking spray and layer them on a clean worktop. Cut the pastry into 4 rectangles and place a fillet of salmon on each one. Spread the ricotta cheese mixture over the salmon fillets. Boil the asparagus spears for 3 minutes, then drain them and place them on top of the ricotta cheese mixture. Pull the sides of the pastry up and around, lightly screwing the top to give it a crinkle effect. Spray with cooking spray. Bake the parcels in the oven for 30 minutes, or until pastry is golden brown and crispy. Garnish with lemon wedges and serve with steamed vegetables. Serves 4.
 

Read more on: fish/seafood  |  bake
 

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