Chicken Schnitzel with Fried Egg & Caesar Salad
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Cook Like A ChefSalmon
Salmon 'en Papillote' with Leeks & Fennel
Salmon steamed in a parchment parcel with leeks, fennel and white wine, then finished with a silky butter sauce made from the parcel juices. An elegant, light way to cook salmon.
Mark MoriartyFrom the series · Cook Like A Chef
35 min totalServes 2Medium
Salmon 'en Papillote' with Leeks & Fennel
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Method
1
Preheat the oven to 200°C / 180°C fan. Cut large pieces of parchment and scrunch to soften.
2
Place the leeks, fennel, shallots and garlic in the centre of the paper and sit the fish on top, skin-side down.
3
Bring up the sides, pour in the white wine and tie with string for an airtight parcel.
4
Cook on a tray for 15 minutes. Remove the salmon, peel off the skin and set aside.
5
Pour the parcel liquid into a saucepan with the fish stock and cream and reduce by half. Whisk in the cold butter, season, then stir in the cornflour slurry and heat gently until thickened.
6
Add the herbs and lemon zest and season with lemon juice. Divide the veg between plates, top with salmon, pour over the sauce and grate over a little more lemon zest.
Nutrition
Per serving · estimated
—kcal
—protein
—carbs
—fat
Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.
From the cookbook
This recipe features in Mark's cookbook
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