800 g (1 3/4 lb) middle cut salmon
salt and pepper
grated nutmeg
2 small shallots, chopped
1 tbsp (15 ml) chopped parsley
2 tbsp (1 oz) 25 g butter
scant 1/2 (us) cup (100 ml) dry white wine
salt and pepper
grated nutmeg
2 small shallots, chopped
1 tbsp (15 ml) chopped parsley
2 tbsp (1 oz) 25 g butter
scant 1/2 (us) cup (100 ml) dry white wine
method
1. Set the oven at 190°C (375°F ) gas 5.
2. Wash and dry the fish and lay it on a sheet of heavy-duty foil large enough to enclose it completely. Lift the edges of the foil and pinch the corners together to make a shallow case. Sprinkle the fish with salt, pepper and a little grated nutmeg. Add the chopped shallots and sprinkle the parsley over the fish. Dot with the butter and pour over the wine.
3. Carefully lift the edges of the foil and pinch them together to enclose the fish and the wine. Carefully transfer the foil parcel to an ovenproof dish. Cook for 25 minutes.
4. Drain the fish and serve hot with Hollandaise Sauce or leave to cool in the cooking juices, drain and serve with green salad, thinly sliced cucumber and Mayonnaise
2. Wash and dry the fish and lay it on a sheet of heavy-duty foil large enough to enclose it completely. Lift the edges of the foil and pinch the corners together to make a shallow case. Sprinkle the fish with salt, pepper and a little grated nutmeg. Add the chopped shallots and sprinkle the parsley over the fish. Dot with the butter and pour over the wine.
3. Carefully lift the edges of the foil and pinch them together to enclose the fish and the wine. Carefully transfer the foil parcel to an ovenproof dish. Cook for 25 minutes.
4. Drain the fish and serve hot with Hollandaise Sauce or leave to cool in the cooking juices, drain and serve with green salad, thinly sliced cucumber and Mayonnaise
serving amount
serves 6 to 8
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