Yield: 6 servings
|\N \N||Butter for greasing 6 salmon fillets; each weighing|
|\N \N||; approximately|
|\N \N||; 175-200g (6-7oz)|
|\N \N||Salt & freshly ground black pepper|
|90 millilitres||Crme fraîche; (6tbsp)|
|90 millilitres||Dry white wine; (6tbsp)|
|90 millilitres||Chopped fresh mixed herbs; such as chives,|
|\N \N||; basil and parsley|
|\N \N||; (6tbsp)|
Make six rectangles of double foil. Place foil dull side down and brush each piece with butter. Place a salmon fillet in the centre of each piece and season generously with salt and pepper.
Spoon 15ml (1tbsp) of crme fraîche onto each salmon fillet then fold up the edges of the foil slightly and add 15ml (1tbsp) of wine to each parcel.
Divide the herbs between the salmon, then seal the foil edges to make an airtight package. Place the parcels on a baking tray in a preheated oven at 200øC, 400øF, gas mark 6, for 15-20 minutes until the salmon is just cooked through. Open the parcels and slide the salmon and its sauce onto heated plates.
Converted by MC_Buster.
NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish salmon. Each fish has been produced to strict guidelines as set down by the Scottish Salmon Quality Assurance Scheme and has a unique identification number which allows full traceability back to the farm. Sealing the salmon in aluminium foil ensures that the fish remains beautifully moist and makes its own sauce as it cooks. Waitrose's wider width 450mm aluminium foil is ideal for this purpose, and is sold in 5m, 10m and 20m lengths. Instead of crme fraîche and herbs, other flavourings such as chopped garlic, ginger, salad onions and soy sauce can be added to the parcels.
Converted by MM_Buster v2.0l.