Salmon Courgette & asparagus papillote
- 1 kilogram Salmon fillet
- 2 courgettes
- 1 leek
- 225 gram young fresh asparagus,trimmed
- 4 sprigs fresh tarragon
- 4 garlic cloves
- 1 egg, beaten, to glaze
- salt
- ground black pepper
Preheat the oven to 200°C/400°F/Gas mark 6.
Cut the salmon in pieces of 250 grams/5.3oz.
Using a potato peeler, carefully slice the courgettes lengthways into thin strips. Cut the leek into very fine julienne, and cut the asparagus evenly into 5cm/2in lengths.
Cut out four sheets of baking parchment measuring 30 x 38cm/12 x 15in and fold in half.
Divide the salmon, courgettes, asparagus and leek evenly between each paper , positioning the filling on one side of the fold line and top each with a tarragon sprig and a garlic clove. Season with salt and pepper. Brush the edges lightly with the egg and fold over. Twist the edges together so that each parcel is completely sealed.
Lay the parcels on a baking tray, and cook in the oven for 10-15 minutes. Serve immediately, laying the parcels on the serving plates to be opened at the table.
