Salmon with shellfish and leeks en papillote
Item 1 of 1
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.
Ingredients
Metric
Imperial
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
SAVE RECIPE
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
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
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