Tenderstem® and Salmon Parcels with Spicy Moroccan Butter Sauce

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Recipe

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
  • Serves 4
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Ingredients
  • 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
  1. Pre heat the oven to 200C/400F/Gas mark 6/190C fan oven

  2. 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.

  3. 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.

  4. Fold the other half of the paper/foil over the fish and twist the edges together to form a seal.

  5. Transfer to a baking tray and place in the oven for 12-14 minutes until the fish and Tenderstem® are just cooked through.

  6. 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.

  7. Turn down the heat and gently whisk in the chilled butter. Season with salt, pepper and a squeeze of orange juice.

  8. 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.

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