Shellfish and Salmon Recipe En Papillote
by Andy Waters
4
30 minutes
Ingredients

Salmon and shellfish en papillote

  • 25g of butter, softened
  • 4 organic salmon fillets, each weighing 140g
  • 2 baby leeks
  • 4 mussels
  • 2 sea bass fillets, cut in half
  • 4 scallops, out of shell, skirt removed
  • 4 king prawns
  • 50ml of white wine
  • 50ml of olive oil
  • 1 handful of chervil, chopped
  • sea salt
  • pepper
  • 1 dash of lemon juice, fresh
Method
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
  • 25g of butter
  • 4 organic salmon fillets
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
  • 2 baby leeks
  • 4 mussels
  • 2 sea bass fillets
  • 4 scallops
  • 4 king prawns
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
  • 50ml of olive oil
  • 1 handful of chervil
  • sea salt
  • pepper
  • 50ml of white wine
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
  • 1 dash of lemon juice