Salmon-Potato Parcels
One-bag wonder
Donnay Hay Spring '08 Issue
recommended ingredients:
4 x 200g salmon fillets, pin-boned
400g chat potatoes (baby), thinly sliced
2 x 175 bunches asparagus, trimmed and sliced
70g butter, softened
2 teaspoons finely grated lemon rind
1-2 tbsp chopped fresh tarragon
sea salt and cracked black pepper
before
et viola!
Comments:
I've made these parcels a few times before, but this time was different. First of all, I actually was going to make a different recipe, from Delicious magazine which called for first boiling some asparagus, then grilling/frying in a grill pan some skin-on salmon. I misplaced my magazine, so I went back to this good old staple but with some twists. Normally this recipe calls for broccolini. (baby broccoli.) Instead I had the asparagus, which I was a little afraid to bake (who BAKES asparagus?) but it actually turned out great! Very tender and flavourful, and much better than the broccolini ever tasted. (It tended to get too dry in the oven and overly crunchy.)
Then, instead of chives for the butter and lemon rind sauce over the top, I had fresh tarragon. I've never used fresh tarragon before, only the dried kind for steaks. On first whiff I wasn't too sure, but once I cut into it, it smelled quite pleasant and a little bit like licorice. (Which I don't like to eat, but the smell was good.) I wondered if it would morph into some foul black-licorice smell in the oven, but it didn't.
(by the way: Liquorice = U.K. / Australia spelling. Licorice = U.S. spelling. THAT's a doozy.)
Overall: would definitely do again with the fresh tarragon (if I can find it again) and the asparagus. Husband's complaint: still not enough baby potatoes, even though I used 350g and the original recipe only calls for 250 g. The man likes his carbs.
Recipe changes:
changed butter from 100g to 70g
substituted asparagus for broccolini
used 350g chat instead of 250 g chat, but I recommend 400g
Preheat oven to 180C (355F). Cut 4 x 30 cm-squares of non-stick baking paper. Lay the potato in the centre of each piece. Top with asparagus and salmon. Combine butter, lemon rind, tarragon/chives, salt and pepper in a bowl and spread onto the salmon. Fold the paper to form sealed parcels and place, seam-side up, on a baking tray. (The "parcels" never seal for me, don't worry about it.) Bake for 20 minutes. Remove parcels from the over and set aside for 5 minutes before opening. Serves 4.
To pin-bone: ask the fishmonger or just feel for the small bones with your fingers before preparing.
Donnay Hay Spring '08 Issue
recommended ingredients:
4 x 200g salmon fillets, pin-boned
400g chat potatoes (baby), thinly sliced
2 x 175 bunches asparagus, trimmed and sliced
70g butter, softened
2 teaspoons finely grated lemon rind
1-2 tbsp chopped fresh tarragon
sea salt and cracked black pepper
before
et viola!
Comments:
I've made these parcels a few times before, but this time was different. First of all, I actually was going to make a different recipe, from Delicious magazine which called for first boiling some asparagus, then grilling/frying in a grill pan some skin-on salmon. I misplaced my magazine, so I went back to this good old staple but with some twists. Normally this recipe calls for broccolini. (baby broccoli.) Instead I had the asparagus, which I was a little afraid to bake (who BAKES asparagus?) but it actually turned out great! Very tender and flavourful, and much better than the broccolini ever tasted. (It tended to get too dry in the oven and overly crunchy.)
Then, instead of chives for the butter and lemon rind sauce over the top, I had fresh tarragon. I've never used fresh tarragon before, only the dried kind for steaks. On first whiff I wasn't too sure, but once I cut into it, it smelled quite pleasant and a little bit like licorice. (Which I don't like to eat, but the smell was good.) I wondered if it would morph into some foul black-licorice smell in the oven, but it didn't.
(by the way: Liquorice = U.K. / Australia spelling. Licorice = U.S. spelling. THAT's a doozy.)
Overall: would definitely do again with the fresh tarragon (if I can find it again) and the asparagus. Husband's complaint: still not enough baby potatoes, even though I used 350g and the original recipe only calls for 250 g. The man likes his carbs.
Recipe changes:
changed butter from 100g to 70g
substituted asparagus for broccolini
used 350g chat instead of 250 g chat, but I recommend 400g
Preheat oven to 180C (355F). Cut 4 x 30 cm-squares of non-stick baking paper. Lay the potato in the centre of each piece. Top with asparagus and salmon. Combine butter, lemon rind, tarragon/chives, salt and pepper in a bowl and spread onto the salmon. Fold the paper to form sealed parcels and place, seam-side up, on a baking tray. (The "parcels" never seal for me, don't worry about it.) Bake for 20 minutes. Remove parcels from the over and set aside for 5 minutes before opening. Serves 4.
To pin-bone: ask the fishmonger or just feel for the small bones with your fingers before preparing.
Comments