Salmon en papillote with thyme jus and baby vegetables

2 servings

Ingredients

Quantity Ingredient
2 175 g salmon fillets; skinned
25 grams Butter for greasing
Baby vegetables; blanched (carrots,
; leek, fennel)
2 Sprigs fresh thyme
125 millilitres Fish stock
30 millilitres Dry Martini or Vermouth
1 teaspoon Parsley; chopped

Directions

Preheat the oven to 230C/450F/gas8.

Butter the foil bags and place on to a baking tray.

Place the blanched vegetables into the centre. Place the chopped parsley over the top. Put the salmon on top and the thyme on top of the salmon.

Drizzle over the Martini/Vermouth and the fish stock. Place into the preheated oven for approximately 8 minutes.

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