Salmon in Filo Pastry with Pea and Watercress Puree

Preheat the oven to 200°C (approximately 400°F).

For the dill butter, place the butter in a bowl and add the dill and lemon juice. Season with salt and pepper, mix thoroughly, cover with plastic wrap and set aside.

For the puree, melt half of the butter in a hot pan and skim the foam. Rinse and trim the scallions and cut into rings. Add to the clarified butter and cook briefly. Add the thawed peas and sugar and caramelize. Add the rinsed and dried watercress and cook for 1 minute. Transfer to a blender and puree.

For the pastry, cut the salmon fillet into 4 even-sized rectangles. Brush the filo sheets with the butter and place on top of each other. Cut into 4 rectangles and spoon some puree on each rectangle. Place the salmon on top and spread with some of the dill butter. Fold the dough over the salmon and seal well. Brush the pastries with the remaining butter. Cover and allow to sit for 30 minutes in the refrigerator.

Place on a lined baking sheet and bake for 12-15 minutes.

Dilute the remaining pea puree with a little broth. Peel the potatoes, cut in half and add with the remaining broth into a pot. Put the lid on and cook the potatoes until fork-tender.