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Salmon en Papillote by Jan Hendrik van der Westhuizen

40 Minutes
4 Servings
9 Ingredients

Description

Elevate your homecooking to a chef’s standard with Jan Hendrik van der Westhuizen’s Salmon en Papillote. Made with our responsibly sourced Forage and Feast Norwegian Salmon. 

Directions

1. Defrost the Norwegian salmon portions according to the instructions on the packaging.
2. Heat the oven to 180 °C.

3. Remove the salmon portions from the packaging and pat dry with a kitchen towel.

4. Cut 4 rectangles of parchment paper (it needs to be

3 cm wider on each side of the salmon portion).

5. Place all the chopped vegetables and herbs onto the parchment paper 

6. Gently slice the salmon skin and place it in the middle of your parchment paper on top of the vegetables and season with salt and pepper

7. Add the juice of half a lemon and cut lemon into quarters to add to the parcel. Grate the zest of the other half on top of the parcel

8. Drizzle the coconut milk around the fish, not on top of the fish

9. Roll the parcel closed in the parchment paper and turn each closed by twisting it.

10.Place the parcels onto a baking tray and place into the oven for 20 minutes before serving.

Ingredients

  • 500 g Forage and Feast Norwegian Salmon Portions
  • 6 baby fennel bulbs; thinly sliced
  • 2 onions; roughly chopped
  • 2 garlic cloves; peeled and thinly sliced
  • 50 g rosa tomatoes; cut in half
  • 150 ml Forage and Feast Cold Extracted Extra Virgin Olive Oil
  • 1 lemon
  • Salt and freshly ground white pepper
  • 50g Fresh Carrots
  • 50g Baby Spinach
  •  Fresh Basil and Mint and Chives
  • 1 tin coconut milk
  • Sweet Tender Broccolini Stems