Parcelled Salmon With a Pesto Crust

The lime sauce helps to balance what is otherwise a very rich dish. Good as a starter or lunch dish.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  small salmon fillets
• 1  glass  good white wine (something not too dry like a Reisling)
• 1⁄2 ounce unsalted butter
• 1  glass water
• 10  white 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 white breadcrumbs
• 1⁄2 lime, rind of
• 1  lime, juice of
• 1  teaspoon sugar
• 2  teaspoons cornflour
•  arugula leaf
•  watercress leaf

Directions

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.