5 sticks of celery, sliced
4 shallots, sliced
a bunch of flat-leaf parsley, chopped
sea salt
freshly ground black pepper
6 x 150 g salmon fillets, skinless
1 lemon, cut into 6 wedges
4 shallots, sliced
a bunch of flat-leaf parsley, chopped
sea salt
freshly ground black pepper
6 x 150 g salmon fillets, skinless
1 lemon, cut into 6 wedges
method
1. Heat the oven to 200°C/gas 6.
2. Cut six 25cm circles out of baking parchment.
3. Put the celery and shallots in a bowl, add the parsley and the seasoning and mix well.
4. Arrange the paper circles over the work surface. Place a spoonful of the vegetable mixture in the middle of each paper and top with a salmon fillet and a wedge of lemon.
5. Close up each parcel, securing the contents by twisting the paper above the fish like an old-fashioned purse.
6. Place on a baking tray and bake for 15 minutes.
7. Serve in the paper parcels, but take care when opening as hot steam may rush out.
2. Cut six 25cm circles out of baking parchment.
3. Put the celery and shallots in a bowl, add the parsley and the seasoning and mix well.
4. Arrange the paper circles over the work surface. Place a spoonful of the vegetable mixture in the middle of each paper and top with a salmon fillet and a wedge of lemon.
5. Close up each parcel, securing the contents by twisting the paper above the fish like an old-fashioned purse.
6. Place on a baking tray and bake for 15 minutes.
7. Serve in the paper parcels, but take care when opening as hot steam may rush out.
serving amount
serves 6
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