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Leek & salmon parcels
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Total Time:
40 minutes
Effortlessly prepare and bake these elegant, low-maintenance parcels ahead of time for a stress-free and delicious meal.
Ingredients:
  • 50 g unsalted butter
  • 2 medium leeks
  • 4 salmon fillets skin off, scaled, pin-boned, from sustainable sources
  • 8 tablespoons dry vermouth or dry white wine
  • 4 tablespoons organic chicken stock
  • 1 tablespoon baby capers
  • a few sprigs of fresh dill
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. In a non-stick frying pan over medium heat, melt butter. Cut four 40cm squares of greaseproof paper and brush with melted butter. Trim and sauté leeks in butter for 6 to 8 minutes until lightly golden. Season well. Divide half of the leeks between the paper squares. Place a salmon fillet on each, season, spoon over 2 tablespoons of vermouth, 1 tablespoon of stock, and the remaining leeks. Scatter capers and chopped dill over the top. Fold and secure the paper to make parcels. Bake for 15 minutes until salmon is cooked. Serve by opening the parcels at the table.

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