Sunday, 24 July 2011

Salmon en papillote


   Salmon fillet,curly kale, lemon, butter, thyme, garlic,
chilli, ginger
1) halve and de-seed a chilli, peel and slice a knob of ginger and add into a pan with a generous knob of butter. Squeeze in the juice of half a lemon and add some thyme. 

2) Remove the chilli and ginger, then add in 3 crushed garlic cloves. Once the garlic has sizzled, remove from the heat and sieve out the thyme and garlic.

3) Tear off a sheet of tin foil big enough to completely enclose your fish. Add a generous handful of curly kale and rest the fish on top of the kale. Spoon on some of the flavoured butter and draw the foil closed like a cornish pasty.

4) Bake in the oven for 20-25 minutes and serve - I served with boiled exquisa potatoes with a knob of butter.

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