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Salmon and vegetables en papillote
- Prep time:
- 20 mins
- Cook time:
- 35 mins
- Serves:
- 2
Tana Ramsay’s method of cooking fish is so easy and the children love it, especially when they have their own little fish parcels. The steaming process traps all the goodness and flavour of the fish – what could be better?
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Ingredients
For the salmon en papillote
- 2 tbsp Olive oil
- 2 cloves Garlic, thinly sliced
- 1 red chilli, deseeded and finely chopped
- 1 large Shallots, thinly sliced
- 1 Carrot, peeled and cut into thin matchsticks
- 8 sugar snap peas, halved lengthways
- 8 stems purple sprouting broccoli
- 8 green olives
- 1 tbsp chopped flat-leaf Parsley
- 2 Salmon
For the crushed new potatoes
- 12 new potatoes
- 6 Fennel seeds, crushed
- finely chopped Dill, to serve
Method
1. For the salmon en papillote: preheat the oven to 190C/gas 5.2. Cut 2 pieces of greaseproof paper, measuring about 23cm square. Drizzle with olive oil.
3. Sprinkle over the garlic, chilli and shallot and arrange the vegetables and salmon fillets on top. Season with salt and pepper. Wrap up the paper to form parcels, folding the edges to seal. Place on a baking sheet and bake for 10-15 minutes. Meanwhile cook the potatoes.
4. For the crushed new potatoes: boil the potatoes until they are just cooked (but not soft). Mash roughly with the back of a fork and place on a lightly oiled baking tray. Sprinkle with the crushed fennel seeds.
5. Turn up the oven to its highest setting and roast the potatoes until crisp and golden. Sprinkle with dill and serve with the parcels of salmon.
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