This gorgeous gourmet recipe is not only mouth watering, but healthy too.


  • 6 180-200g skinless Atlantic salmon fillets

  • 2 large carrots

  • 2 leeks

  • ¼ bunch of fresh tarragon

  • 300ml of fish or chicken stock

  • 150g unsalted butter

  • Course sea salt and ground black pepper

  • 6 sheets of baking paper about 35cm²

  • Note: Make sure you have silicon-coated baking paper and not greaseproof paper, as greaseproof will disintegrate.


  • 1.

    Run your fingers over each salmon fillet to make sure there are no little bones left. If you find any, pull them out with a pair of fish tweezers or a small pair of clean pliers.

  • 2.

    Peel the carrots, divide each carrot into three pieces and cut into matchsticks

  • 3.

    Cut off the green leaves of the 2 leeks, leaving you the white part only, and cut into matchsticks.

  • 4.

    Pre-heat the oven to 200°C (180°C fan-forced).

  • 5.

    Bring a small pot with about 2 cm of water to the boil, blanch the carrot and leek for a minute in boiling water then strain off the water and set aside to cool.

  • 6.

    Pick the tarragon leaves of the stalks and discard the stalks. You will need 24 leaves in total.

  • 7.

    Divide the unsalted butter into six equal portions.

  • 8.

    Lay the baking paper out and place a piece of salmon on top of each paper to one side, ensuring enough space to fold the paper over later.

  • 9.

    On top of the salmon, place a slice of butter, four tarragon leaves, blanched carrot and leek, and season with salt and pepper.

  • 10.

    Fold the paper in half over the fish and fold over the edges using a crimping technique, starting on one side and finishing on the other so that you have a bag which resembles a large pastie. Pour 50ml of stock into each bag just before you make the last fold.

  • 11.

    Either cook immediately or refrigerate until ready to cook and serve.

  • 12.

    Place the parcels on oven trays and bake for 15 minutes.

  • 13.

    Remove from oven, open parcels along one side with a knife and serve in the paper.


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