Salmon with shellfish and leeks en papillote

PT30M

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Ingredients

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Salmon and shellfish en papillote

1
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
2
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
3
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
4
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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