Leek & salmon parcels

Name: Leek & salmon parcels
Total time: 40 min
Yield: 4
Ingredients: 50 g unsalted butter; 2 medium leeks; 4 salmon fillets skin off, scaled, pin-boned, from sustainable sources; 8 tablespoons dry vermouth or dry white wine; 4 tablespoons organic chicken stock; 1 tablespoon baby capers; a few sprigs of fresh dill

With white wine, sweet leeks & capers

Gluten-freegf

“These are simple and elegant – and easy on the washing-up. You could always prep these parcels the evening before, then simply pop them in the oven as soon as you get in the door. ”

Serves 4

Cooks In40 minutes

DifficultyNot too tricky

Jamie Magazine Kosher for Passover Salmon

Nutrition per serving

Calories 358 18%
Fat 24.6g 35%
Saturates 7.3g 37%
Sugars 1.9g 2%
Salt 0.3g 5%
Protein 26.2g 52%
Carbs 2.5g 1%
Fibre 0.4 g -

Of an adult's reference intake

Jamie Magazine

By Sunil Vijayaker

Tap For Method

Ingredients

50 g unsalted butter
2 medium leeks
4 salmon fillets , skin off, scaled, pin-boned, from sustainable sources
8 tablespoons dry vermouth , or dry white wine
4 tablespoons organic chicken stock
1 tablespoon baby capers
a few sprigs of fresh dill

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Sunil Vijayaker

Tap For Ingredients

Method

Preheat the oven to 200ºC/400ºF/gas 6.
Melt the butter in a non-stick frying pan over a medium heat. Cut out four 40cm squares of greaseproof paper and brush with a little melted butter. Trim the leeks, then julienne or cut into matchsticks and sauté in the butter for 6 to 8 minutes, or until lightly golden. Season well.
Divide half of the leeks between the paper. Place a salmon fillet on each, season, and spoon over 2 tablespoons of vermouth, 1 tablespoon of stock and the remaining leeks. Scatter over the capers. Finely chop and scatter over the dill. Fold up the sides of the paper and scrunch up to make secure parcels.
Place the parcels on a baking sheet and cook for 15 minutes, or until the salmon is cooked. Open the parcels at the table.