Baked salmon and potato parcels
- June 2006
- Serves 2
- Ready in 30-35 minutes
Baking fish in a parcels (or en papillote as the French say) seals in more of the flavour and goodness, and the potatoes turn this salmon recipe into a substantial meal.
- 400g Jersey Royals, halved if large
- 2 skinless salmon fillets
- 4 spring onions, thickly sliced
- Good handful chopped fresh dill
- 100ml double cream
- Steamed seasonal green vegetables, to serve
- Preheat the oven to 220°C/fan200°C/gas 7. Par-boil the potatoes for 10 minutes, until just tender.
- Lay out 2 very large, double-thickness squares of baking paper or foil. Drain the potatoes and place on one half of each paper or foil square. Season well, then top each with a salmon fillet and transfer to a baking tray.
- In a bowl, mix the spring onions, dill and cream. Season, then pour half over 1 fish parcel. Bring the paper or foil over the filling and fold the edges together several times all round to seal. Repeat with the remaining cream mixture and fish parcel. Bake for 15-18 minutes, until the salmon is just cooked through and the cream has thickened to a rich sauce.
- Serve the salmon parcels on plates with the steamed green vegetables on the side and open the parcel when you are ready to eat.
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