Salmon with shellfish and leeks en papillote


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Salmon and shellfish en papillote

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
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
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
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
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