This Andy Waters recipe uses the classic en papillote cooking technique to retain the flavour of the salmon and ensures that the mild and rich textures of the seafood linger to the delight of the diner. The plethora of seafood in the recipe is great for fish lovers.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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Start by pre-heating the oven to 180˚C/gas mark 4. Brush 4 large (20 x 30cm) pieces of grease proof baking paper with butter and place 1 salmon fillet in centre of each piece. Place the baking paper inside shallow trays or bowls to retain all the other ingredients to follow
25g of butter
4 organic salmon fillets
Wash and cut each baby leek in half lengthways, placing 1 piece alongside each fillet of salmon. Add the sea bass, scallops, king prawns, clams, and mussels
2 baby leeks
2 sea bass fillets
4 king prawns
Divide the white wine evenly between the four portions. Repeat with the olive oil, chervil and salt and pepper. Seal the parcel by folding in the edges to create a tight seal
50ml of olive oil
2 2/3 handfuls of chervil
50ml of white wine
Place the parcels on a baking sheet and cook for 10-15 minutes. Carefully unwrap the parcels so that you do not lose the juices. Place on a warm plate and garnish with a sprinkle of chervil, a squeeze of lemon juice and serve
1 dash of lemon juice
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