800gr. Fresh Salmon Fillet, skinned
1 Onion, chopped
2 Cloves of Garlic, chopped
100gr. Baby Spinach, washed
Salt & Pepper
2tbsp. Whole Grain Mustard or Dijon
Melted Butter for brushing
4 Sheets of Phyllo Pastry
Heat a large pan over medium heat and add a good drizzle of olive oil to the pan followed by the chopped onion and garlic. Allow to cook for a few minutes before adding the spinach and watercress and cook only until they’ve wilted. Season with salt and pepper and set aside to cool. Squeeze out any extra moisture from the mixture (this will prevent the pastry from going soggy while baking).
Lay one sheet of phyllo pastry out on your work surface and lightly brush it with some of the melted butter. Repeat the process with the remaining pastry sheets.
Ladle the spinach mixture onto the bottom half of the pastry closest to you. Place the fillet of salmon on top of the spinach and season it lightly with the salt and pepper.
Spread the mustard over the salmon fillet.
To wrap the fish, fold the pastry closest to you over the fish, now fold over the sides and start to roll the pastry away from you – and place it face down on the open side on a baking tray lined with baking paper. Brush the top with some of the melted butter and bake in a pre-heated oven of 180ºC for 40 minutes.
Remove from the oven and allow to cool slightly before serving.