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Recipe: Broccoli and Salmon Parcels with Spicy Moroccan Butter Sauce

22nd March 2013

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Impress in less than half an hour with today's delicacy - it's even healthy(ish). 

“This is the simplest form of steaming and a good way to cook vegetables and fish keeping in all the flavour and nutrients," says chef Lesley Waters. "When you make a parcel, the white wine turns to steam and cooks the Tenderstem broccoli and salmon to perfection in a delicious scented vapour. Let each guest open their own parcel – as they open it up, the aromatic steam smells wonderful.  The spicy butter sauce is made with harissa, a Moroccan blend of chillies and spices.”

Serves: 4

Preparation time: 15 minutes

Cooking time: 12 minutes

You’ll need:

325g Tenderstem broccoli, blanched, refreshed and drained

Black pepper

1 shallot, finely chopped

1 orange, juice only

4 x 125g, boneless, skinless salmon fillets

4 slices Parma ham

285ml white wine

1tbsp white wine vinegar

1-2tsp harissa paste

90ml double cream

55g unsalted butter, chilled and diced

4 x 36cm squares of baking paper or foil

What to do:

Pre heat the oven to 200°C, 400°F, Gas mark 6, fan oven 190°C

Divide the Tenderstem broccoli stems and place on one half of the paper/foil squares. Season with freshly ground black pepper and scatter over the shallots.

Squeeze a little orange juice over the salmon fillets and season well. Wrap each salmon fillet in a slice of Parma ham and place on top of the Tenderstem.  Drizzle each with a tablespoon of white wine.

Fold the other half of the paper/foil over the fish and twist the edges together to form a seal.

Transfer to a baking tray and place in the oven for 12-14 minutes until the fish and Tenderstem are just cooked through.

Meanwhile make the chilli butter sauce. In a small pan pour in the remaining white wine, white wine vinegar and bring to the boil. Simmer until the liquid has reduced by half. Add the harissa paste and double cream and reduce a little further.

Turn down the heat and gently whisk in the chilled butter. Season with salt, pepper and a squeeze of orange juice.

Place each pack on its own serving plate, take to the table to open and eat! Serve with a good drizzle of spicy butter sauce.

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