
Papillote of salmon and vegetables
September 11, 2019
- 4 x 175g ASC certified salmon fillets (skinless)
- 6 leeks (white part only, finely cut)
- 1 carrot (finely cut)
- 1 shallot (finely cut)
- 70ml fish stock
- 4 sprigs tarragon
- 4 tbsp cream
Easy
Prep: 30 minutes
- Place the vegetables on 4 sheets of aluminium foil or greaseproof paper large enough to seal into a bag/papillote, and coat with oil or butter.
- Season the salmon fillets with salt and pepper on both sides and place them on top of the vegetables.
- Mix the cream and fish stock together and spoon over the salmon. Add a sprig of tarragon and seal the foil.
- Bake for 20 minutes in a preheated oven at 220°C.
- Serve with potatoes or rice.
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