Tenderstem® and Salmon Parcels with Spicy Moroccan Butter Sauce
A sensational North African meal. Easier to make than you’d think but just as good to eat as you’d think.
This is the simplest form of steaming and a good way to cook vegetables and fish keeping in all the flavour and nutrients. When you make a parcel, the white wine turns to steam and cooks the Tenderstem® and salmon to perfection in a delicious scented vapour.
8 minutes preparation
12 minutes cooking
- 325g Tenderstem® blanched, refreshed and drained
- 4 x 125g, boneless, skinless salmon fillets
- 1 shallot, finely chopped
- Black pepper
- 1 orange, juice only
- 4 slices Parma ham
- 285ml white wine
- 1tbsp white wine vinegar
- 1-2tsp harissa paste
- 90ml double cream
- 55g unsalted butter, chilled and diced
- 4 x 36cm squares of baking paper or foil
Pre heat the oven to 200C/400F/Gas mark 6/190C fan oven
Divide the Tenderstem® stems and place on one half of the paper/foil squares. Season with freshly ground black pepper and scatter over the shallots.
Squeeze a little orange juice over the salmon fillets and season well. Wrap each salmon fillet in a slice of Parma ham and place on top of the Tenderstem®. Drizzle each with a tablespoon of white wine.
Fold the other half of the paper/foil over the fish and twist the edges together to form a seal.
Transfer to a baking tray and place in the oven for 12-14 minutes until the fish and Tenderstem® are just cooked through.
Meanwhile make the chilli butter sauce. In a small pan pour in the remaining white wine, vinegar and bring to the boil, simmer until the liquid has reduced by half. Add the harissa paste and cream and reduce a little further.
Turn down the heat and gently whisk in the chilled butter. Season with salt, pepper and a squeeze of orange juice.
Place each pack on its own serving plate, take to the table to open and eat! Serve with a good drizzle of spicy butter sauce.