Leeky salmon in a parcel

Recipe uploaded by

Mary Cadogan

11 ratings

Recipe by Mary Cadogan

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Tested

1. Season the salmon fillets all over. Slice the leeks really thinly. Cut two 40cm square sheets of greaseproof paper and put a fillet in the middle of each sheet.
2. Top each fillet with leeks and peas, and 2 tbsp of crème fraîche. Sprinkle with tarragon and salt and pepper.
3. Make up parcels with the paper and stand them on a microwave-proof plate or tray. Microwave on full power for 5 minutes. Put the contents of the parcels on two plates and top each serving with a spoonful of crème fraîche. Serve with new potatoes.

Cooking in the oven

If you prefer to cook the parcels in the oven, they will take 15 minutes at fan 170C/ conventional 190C/ gas 5.

Per serving

535 kcalories, protein 34g, carbohydrate 8g, fat 41 g, saturated fat 19g, fibre 3g, salt 0.41 g

'Great for weekdays, or for an informal dinner with friends.'

Latest comments and suggestions

• Philippa

  01 November 2007

  Philippa rated this recipe

  

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• Fiz

  01 November 2007

  Fiz rated this recipe

  

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• Fiz

  01 November 2007

  Fiz commented on this recipe

  Add a little lemon juice and a few capers to the creme fraiche

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• Emma

  02 November 2007

  Emma rated and commented on this recipe

  

  this is such an easy recipe, but always gets rave reviews. I made this for my mother at a supper party, and it went down really well. Everyone commented how nice it was, and I couldnt resist telling them how easy it was. Would definitely recommend.

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• holly

  05 November 2007

  holly rated this recipe

  

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• Girl Flower

  08 November 2007

  Girl Flower rated and commented on this recipe

  

  Really simple.. looks ever so impressive though. will definatlety make again.

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• emmag2

  17 November 2007

  emmag2 rated and commented on this recipe

  

  So simple, so easy, so tasty!

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• Sarah

  11 December 2007

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• Lynsey

  22 December 2007

  Lynsey rated and commented on this recipe

  

  Quick, easy and delicious

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• Kerrieliz

  07 January 2008

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• Webby

  22 January 2008

  Webby rated and commented on this recipe

  

  I did this for my boyfriend and he loved it, I served it with crushed potatoes, and like Fiz I added some lemon juice to the Creme Fraiche

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• lindad4a

  06 April 2008

  lindad4a commented on this recipe

  Does anyone know if Greek Yoghurt could be used as a supplement for Creme Fraiche? I cater for someone who has tp follow a dairy-free diet, but can cope with Greek Yoghurt...

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• Tiny

  21 August 2008

  Tiny rated and commented on this recipe

  

  Ref: Lindad4a. I have made this with Greek yoghourt as a sustitute and it works very well. This recipe has a delicate flavour which complements salmon perfectly. My husband liked it so much that I often combine leeks and peas with creme fraiche or yoghourt as a side dish to a variety of meals. As a side dish it goes well with spicy food

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Ingredients

• 2 salmon fillets, 140g/5oz each
• 1 medium or 2 small leeks , about 200g/8oz in total
• 50g frozen petits pois
• 4 heaped tbsp crème fraîche , plus 2 tbsp to serve
• 1 tbsp chopped fresh tarragon

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 2 salmon fillets, 140g/5oz each
• 1 medium or 2 small leeks , about 200g/8oz in total
• 50g frozen petits pois
• 4 heaped tbsp crème fraîche , plus 2 tbsp to serve
• 1 tbsp chopped fresh tarragon

Per serving

535 kcalories, protein 34g, carbohydrate 8g, fat 41 g, saturated fat 19g, fibre 3g, salt 0.41 g

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