Geoff Jansz’ salmon filo parcels
This delicious recipe comes from Geoff Jansz, the man who put the celebrity into chef. I had the pleasure of recreating, styling and shooting it for a magazine earlier this year. So easy and a family favourite. You might also like to listen to The Happiness Show with Terry Robson, Geoff Jansz & myself for ABC local radio. We talk up my two favourite themes – Happiness and Food in this episode, and we ask if your relationship with food is a happy one? How do we as individuals and a society develop a happy relationship with this fundamental element of life? Food and happiness, get a dose of The Healing Feeling when you tune in here
Salmon Filo Parcels
6 sheets filo pastry
5 eschalots, finely diced
5cm piece ginger, finely grated
½ cup finely chopped fresh coriander leaves
150g butter, melted
6 x 180g fillets salmon, skinned & pin-boned
1 lime, zested
Salt & pepper
Steamed green vegetables or fresh salad leaves, to serve.
- Preheat oven to 175 C.
- Follow instructions on the packet of pastry to ensure it is less likely to crack – this may mean removing it from the fridge or freezer several hours before you want to use it.
- Parcels can be prepared up to 24 hours ahead – making the recipe perfect for advance dinner party planning.
- Cover the 6 sheets of filo with baking paper and a damp tea towel. (Return any remaining filo to the fridge.)
- In a small bowl, combine eschalots, ginger and coriander.
- Brush one sheet of filo with melted butter and place a sixth of the eschalot mixture at one end of the sheet.
- Top with a piece of salmon and season with lime zest, salt and pepper.
- Fold sides of filo over the salmon and then brush edges with a little more butter. Roll salmon and filo up to make a parcel.
- Place on a lightly greased baking sheet.
- Repeat with remaining ingredients.
- Bake for about 15 minutes until fish cooked through and pastry golden and flaky.