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LeCordon Bleu

Salmon and Scallop Wraps

  • Preparation Time: 15 minutes minutes
  • Cooking Time: 20 minutes
  • Yield 4 servings


8 large scallops
4 thin slices of skinless salmon fillet, each weighing about 150 g/5 oz
3 shallots
2 tbsp dry vermouth
65 g/2 1/2 oz watercress leaves
2 tbsp low-fat crème fraîche
salt, freshly ground black pepper


Preheat the oven to 200˚C/400˚F. Pat the scallops dry with a paper towel if necessary. Put the salmon slices between 2 sheets of plastic wrap and flatten them with the bottom of a saucepan. Remove the plastic wrap and cut each slice of salmon in half crosswarys. Wrap each scallop in a lice of salmon, skinned side inwards.

Place the fish parcels with their joins underneath in a baking dish. Finely chop the shallots and scatter them over the fish. Pour in water to come halfway up the fish. Cover with foil and bake for 10 minutes. Meanwhile, chop the watercress, reserving a few springs for the garnish.

Remove the fish with a slotted spoon to a serving platter, cover and keep warm. Strain the cooking liquid into a measuring jug and make up to 500 ml/18 fl oz with water. Pour into a saucepan, add vermouth and boil until recuded by about half.

Lower the heat and add the watercress and crème fraîche. Heat through, stirring, then add seasoning to taste. If you like, add a splash more vermouth.

To serve:  Pour the sauce over the fish parcels and garnish with the reserved watercress. Serve immediately.

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