This gorgeous gourmet recipe is not only mouth watering, but healthy too.
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.
Peel the carrots, divide each carrot into three pieces and cut into matchsticks
Cut off the green leaves of the 2 leeks, leaving you the white part only, and cut into matchsticks.
Pre-heat the oven to 200°C (180°C fan-forced).
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.
Pick the tarragon leaves of the stalks and discard the stalks. You will need 24 leaves in total.
Divide the unsalted butter into six equal portions.
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.
On top of the salmon, place a slice of butter, four tarragon leaves, blanched carrot and leek, and season with salt and pepper.
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.
Either cook immediately or refrigerate until ready to cook and serve.
Place the parcels on oven trays and bake for 15 minutes.
Remove from oven, open parcels along one side with a knife and serve in the paper.
For more information please visit www.gastronomy.com.au
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