This recipe is a great dish to get ready the night before if you know you are going to be home later or if you have a mid week dinner party and no time to spend in the kitchen
Ingredients
Serves 4
4 salmon fillets skinned and boned
2 courgettes
2 carrots
2 shallots or 1 red onion
1 glass of dry white wine
100g butter
For the pesto
2 stems of fresh tarragon for 2 tbsp of chopped fresh
1 handful of flat leaf parsley
2 limes
3 tbsp of cashew nuts
100ml of olive oil
salt & pepper
Method
First of all make to make the pesto, I think the simplest and quickest way to make the pesto is to throw all the ingredients into a food processor and blend until smooth
Then wash and peel the courgettes and carrots, when you have peeled them and discarded the outer peelings continue to peel the vegetables to create ribbons a little like pappadelle pasta.
When you have finished peeling the vegetables place them into a bowl and add the chopped shallots or red onions
Add the wine and break the butter into chunks and add to the bowl
To make the dish cut 4 sheets of foil into 50cm square, fold each sheet in half
Place a handful of the vegetables into the centre of the foil, then top with the salmon fillet
Season with salt and pepper, then top with a generous tablespoon of the pesto
Repeat the process for the remaining portion and then with the last of the wine in the bowl, pour over each of the portion, this will just plenty of flavour and steam to help cook the fish
When you are ready fold the edges of the foil over to create a seal all the way round, when the fish is completely sealed they are ready for the oven or to place in the fridge for tomorrow night
To cook the parcel simply pre heat to the oven to 180 oc place the fish parcels onto a baking tray and cook for 20 minutes, you with see the parcel puff up and expand as they cook, don’t worry thats what they are supposed to do
simply place the parcels onto plates are serve, let your guests tear open there parcel to get the full effect of the steam and flavour burst out
