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Baked salmon and potato parcels

Name: Baked salmon and potato parcels
Yield: Serves 2
Cuisine: French recipes
Ingredients: 400g Jersey Royals, halved if large; 2 skinless salmon fillets; 4 spring onions, thickly sliced; Good handful chopped fresh dill; 100ml double cream; Steamed seasonal green vegetables, to serve

By: Delicious. food team

Published: 31 May 06
Updated: 18 Mar 24

Baking fish in a parcels (or en papillote as the French say) seals in more of the flavour and goodness, and the potatoes turn this salmon recipe into a substantial meal.

Easy
June 2006

Test kitchen approved

Serves 2
Ready in 30-35 minutes

Baking fish in a parcels (or en papillote as the French say) seals in more of the flavour and goodness, and the potatoes turn this salmon recipe into a substantial meal.

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Ingredients

400g Jersey Royals, halved if large
2 skinless salmon fillets
4 spring onions, thickly sliced
Good handful chopped fresh dill
100ml double cream
Steamed seasonal green vegetables, to serve

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Method

Preheat the oven to 220°C/fan200°C/gas 7. Par-boil the potatoes for 10 minutes, until just tender.
Lay out 2 very large, double-thickness squares of baking paper or foil. Drain the potatoes and place on one half of each paper or foil square. Season well, then top each with a salmon fillet and transfer to a baking tray.
In a bowl, mix the spring onions, dill and cream. Season, then pour half over 1 fish parcel. Bring the paper or foil over the filling and fold the edges together several times all round to seal. Repeat with the remaining cream mixture and fish parcel. Bake for 15-18 minutes, until the salmon is just cooked through and the cream has thickened to a rich sauce.