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Name: Salmon Fillet Parcels
Prep time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 90 ml Cr?me fra?che; (6tbsp); 90 ml Chopped fresh mixed herbs;; Butter for greasing 6 salmon; ; approximately; 90 ml Dry white wine; (6tbsp); ; 175-200g (6-7oz); ; (6tbsp); ; basil and parsley; Salt & freshly ground black

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INGREDIENTS

90 ml Cr?me fra?che; (6tbsp)
90 ml Chopped fresh mixed herbs;
Butter for greasing 6 salmon
; approximately
90 ml Dry white wine; (6tbsp)
; 175-200g (6-7oz)
; (6tbsp)
; basil and parsley
Salt & freshly ground black

Servings

INSTRUCTIONS

Make six rectangles of double foil. Place foil dull side down and brush each piece with butter. Place a salmon fillet in the centre of each piece and season generously with salt and pepper. Spoon 15ml (1tbsp) of cr?me fra?che onto each salmon fillet then fold up the edges of the foil slightly and add 15ml (1tbsp) of wine to each parcel. Divide the herbs between the salmon, then seal the foil edges to make an airtight package. Place the parcels on a baking tray in a preheated oven at 200?C, 400F, gas mark 6, for 15-20 minutes until the salmon is just cooked through. Open the parcels and slide the salmon and its sauce onto heated plates. NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish salmon. Each fish has been produced to strict guidelines as set down by the Scottish Salmon Quality Assurance Scheme and has a unique identification number which allows full traceability back to the farm. Sealing the salmon in aluminium foil ensures that the fish remains beautifully moist and makes its own sauce as it cooks. Waitroses wider width 450mm aluminium foil is ideal for this purpose, and is sold in 5m, 10m and 20m lengths. Instead of cr?me fra?che and herbs, other flavourings such as chopped garlic, ginger, salad onions and soy sauce can be added to the parcels.

NOTES

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Salmon Fillet Parcels

90 ml Cr?me fra?che; (6tbsp) 
90 ml Chopped fresh mixed herbs; 
  Butter for greasing 6 salmon 
  ; approximately 
90 ml Dry white wine; (6tbsp) 
  ; 175-200g (6-7oz) 
  ; (6tbsp) 
  ; basil and parsley 
  Salt & freshly ground black

Make six rectangles of double foil. Place foil dull side down and brush  each piece with butter. Place a salmon fillet in the centre of each piece  and season generously with salt and pepper.    Spoon 15ml (1tbsp) of cr?me fra?che onto each salmon fillet then fold up  the edges of the foil slightly and add 15ml (1tbsp) of wine to each parcel.  Divide the herbs between the salmon, then seal the foil edges to make an  airtight package. Place the parcels on a baking tray in a preheated oven at  200?C, 400F, gas mark 6, for 15-20 minutes until the salmon is just cooked  through. Open the parcels and slide the salmon and its sauce onto heated  plates.        NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish  salmon. Each fish has been produced to strict guidelines as set down by the  Scottish Salmon Quality Assurance Scheme and has a unique identification  number which allows full traceability back to the farm. Sealing the salmon  in aluminium foil ensures that the fish remains beautifully moist and makes  its own sauce as it cooks. Waitroses wider width 450mm aluminium foil is  ideal for this purpose, and is sold in 5m, 10m and 20m lengths. Instead of  cr?me fra?che and herbs, other flavourings such as chopped garlic, ginger,  salad onions and soy sauce can be added to the parcels.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 25.8mg		1 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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