Salmon Parcels with Jersey Royals & Salsa Verde

WEDNESDAY'S SALMON PARCELS WITH JERSEY ROYALS & SALSA VERDE

Wednesday - potatoes from Tuesday and a few simple ingredients - supper in minutes! Cooking in a foil parcel keeps all those lovely juices inside, ready to pour over the cooked fish. 

Serves 4

Oven : 200ºC fan/400ºF/gas 6

Ingredients:

For the salmon

• 4 skinless salmon fillets

• 1-2 bunches asparagus, trimmed

• 200g fresh (or frozen) peas or samphire

• 500g Jersey Royals, scrubbed & cooked until tender

• 40g butter

• Juice of 1 lemon

• Salt & Pepper

For the salsa verde

• 4 tbsp finely chopped fresh flat-leaf parsley leaves

• 3 tbsp finely chopped fresh basil leaves

• 2 tbsp finely chopped fresh mint leaves

• Extra virgin olive oil

• 2 tbsp salted capers, rinsed

• 3-4 anchovy fillets

• 1 garlic clove

• Salt & pepper

• 1 tbsp Dijon mustard

• 2 tbsp red wine vinegar

Method:

1. Place the ingredients on 1 large piece of baking parchment on top of a piece of tin foil. Season well.

2. Seal the parcel, place on a baking sheet and put inot the oven for 15 minutes.

3. Put all the finely chopped herbs into a bowl and add 3 tablespoons of olive oil.

4. Separately chop the capers and anchovies and stir into the herbs.

5. Crush the garlic clove with a pinch of salt until smooth and add to the bowl.

6. Finally stir in the mustard and vinegar and loosen the sauce with the olive oil, adding enough to make it quite runny.

7. Season with black pepper.

8. Remove the parcel from the oven and open it carefully (the steam inside will be very hot)

9. Serve the fish & vegetables with the salsa verde.