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Salmon & leek parcel

Salmon & leek parcel

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Learn how to make this simple seafood supper using the classic cooking technique of papillote.

Cooking the fish in a paper parcel allows the fish to gently steam and mingle with the other flavours it’s wrapped up with.
Start by tearing 2 pieces of baking paper large enough to wrap around and encase a salmon fillet and a portion of leeks.
While the oven is preheating, slice the leeks then soften them for 5 mins in a pan with about 6 tbsp of water.
Add the mascarpone, dill and seasoning to the leeks once they’re soft and all the water has been absorbed.
Spread half of the leek mixture on each of the sheets of baking paper - positioned just to the right of the centre.
Sit the salmon fillets and seasoning on top of the leeks and fold the left side of the paper up and over the fish leaving, a generous border at the top, bottom and right hand side of the parcel.
Create double folds at the open edges to seal the fish inside the paper then use the folds to help you carefully transfer the parcels to the baking tray for cooking.

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TIPS

SERVING SUGGESTION

Serve the fish in the parcel so they can be opened at the table. This way, all aromas will be released when the paper is torn open at the very last moment.

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