Winter Salmon Parcels by @tesco

27 min

2 servings

🥬

50 g

Cavolo nero kale

🌿

1 sprig

Rosemary

🌿

2 sprigs

Thyme

🌿

2 sprigs

Dill

🧄

1 clove

Garlic

🍋

1

Lemon

🧀

10 g

Parmesan

🌼

0.5 tsp

Dijon mustard

🥛

25 g

Reduced-fat crème fraîche

🥬

1

Leek

🫘

400 g

Butter beans

🐟

2

Scottish salmon fillets

🫒

2 tbsp

Olive oil

💧

2 tbsp

Water

📜

2 sheets

Baking paper

🧂

Salt

⚫

Black pepper

  1. Preheat

    Preheat the oven to gas 7, 220°C, fan 200°C.

  2. Cut
    • Baking paper

    Cut 2 large squares of baking paper, big enough to wrap around and seal the fish.

  3. Put
    • Cavolo nero kale
    • Water

    Put the cavolo nero in a large bowl and cover with boiling water.

  4. Place

    Place a plate on top and leave to steep for 5 minutes.

  5. Drain
    • Cavolo nero kale
    • Water

    Drain and rinse under cold water to cool, then use your hands to squeeze out the remaining water.

  6. Put
    • Cavolo nero kale
    • Garlic
    • Lemon

    Put the cavolo nero in a blender with the rosemary, thyme, dill, garlic, lemon juice, Parmesan, mustard, crème fraîche and 2 tbsp water, then blend until smooth.

  7. Season
    • Salt

    Taste and season with salt and pepper.

  8. Step

    Set aside.

  9. Divide
    • Butter beans
    • Leek
    • Baking paper

    Divide the beans and leeks between the centre of each sheet of baking paper.

  10. Put
    • Scottish salmon fillets
    • Salt

    Put the salmon fillets skin-side down on top and season with salt and pepper.

  11. Spread
    • Lemon

    Spread the sauce over each fillet then top with the lemon slices.

  12. Step
    • Baking paper
    • Scottish salmon fillets

    Lift the sides of the baking paper up to join over the salmon, then scrunch the paper tightly together to seal the parcels.

  13. Put
    • Scottish salmon fillets

    Put the parcels on a baking tray and bake for 15 minutes or until the salmon flakes easily.

  14. Rest
    • Scottish salmon fillets

    Leave to rest for 3 minutes before carefully opening the parcels.

Winter Salmon Parcels by @tesco

27 min

2 servings

🥬

50 g

Cavolo nero kale

🌿

1 sprig

Rosemary

🌿

2 sprigs

Thyme

🌿

2 sprigs

Dill

🧄

1 clove

Garlic

🍋

1

Lemon

🧀

10 g

Parmesan

🌼

0.5 tsp

Dijon mustard

🥛

25 g

Reduced-fat crème fraîche

🥬

1

Leek

🫘

400 g

Butter beans

🐟

2

Scottish salmon fillets

🫒

2 tbsp

Olive oil

💧

2 tbsp

Water

📜

2 sheets

Baking paper

🧂

Salt

⚫

Black pepper

Preparation Steps

  1. Step 1/14

    Preheat the oven to gas 7, 220°C, fan 200°C.

  2. Step 2/14

    Cut 2 large squares of baking paper, big enough to wrap around and seal the fish.

    📜Baking paper
    🔪Knife

  3. Step 3/14

    Put the cavolo nero in a large bowl and cover with boiling water.

    🥬Cavolo nero kale
    💧Water
    🥣Large bowl

  4. Step 4/14

    Place a plate on top and leave to steep for 5 minutes.

    🍽️Plate

  5. Step 5/14

    Drain and rinse under cold water to cool, then use your hands to squeeze out the remaining water.

    🥬Cavolo nero kale

  6. Step 6/14

    Put the cavolo nero in a blender with the rosemary, thyme, dill, garlic, lemon juice, Parmesan, mustard, crème fraîche and 2 tbsp water, then blend until smooth.

    🥬Cavolo nero kale
    🌿Rosemary
    🌿Thyme
    🌿Dill
    🧄Garlic
    🍋Lemon
    🧀Parmesan
    🌼Dijon mustard
    🥛Reduced-fat crème fraîche
    💧Water

  7. Step 7/14

    Taste and season with salt and pepper.

    🧂Salt
    ⚫Black pepper

  8. Step 8/14

    Set aside.

  9. Step 9/14

    Divide the beans and leeks between the centre of each sheet of baking paper.

    🫘Butter beans
    🥬Leek
    📜Baking paper

  10. Step 10/14

    Put the salmon fillets skin-side down on top and season with salt and pepper.

    🐟Scottish salmon fillets
    🧂Salt
    ⚫Black pepper

  11. Step 11/14

    Spread the sauce over each fillet then top with the lemon slices.

    🍋Lemon

  12. Step 12/14

    Lift the sides of the baking paper up to join over the salmon, then scrunch the paper tightly together to seal the parcels.

    📜Baking paper

  13. Step 13/14

    Put the parcels on a baking tray and bake for 15 minutes or until the salmon flakes easily.

    🍳Baking tray

  14. Step 14/14

    Leave to rest for 3 minutes before carefully opening the parcels.

    🐟Scottish salmon fillets

Composition

Ingredients

Types

Vegetables, Herbs, Fruit, Dairy, Condiments, Legumes, Fish, Oils, Liquids, Other, Spices

Ingredients

Cavolo nero kale, Rosemary, Thyme, Dill, Garlic, Lemon, Parmesan, Dijon mustard, Reduced-fat crème fraîche, Leek, Butter beans, Scottish salmon fillets, Olive oil, Water, Baking paper, Salt, Black pepper

Notes

Cavolo nero kale (stems removed and roughly chopped), Rosemary (needles picked), Thyme (leaves picked), Garlic (small, crushed), Lemon (juice of half, remaining half sliced), Parmesan (grated), Reduced-fat crème fraîche (50% less fat), Leek (finely sliced), Butter beans (tinned, drained and rinsed), Water (for the sauce), Baking paper (large squares), Salt (for seasoning), Black pepper (for seasoning)

Allergens

Milk, Mustard, Fish

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, High-Protein, soy-free, Sugar-Free, Gluten-Free

Calories

610 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 52g, Fat: 26g, Fiber: 13g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 950mg, Iron: 3.5mg, Calcium: 180mg, Magnesium: 80mg, Sodium: 650mg, Zinc: 1.8mg

Vitamins

Vitamin A: 450µg, Vitamin C: 35mg, Vitamin K: 180µg, Vitamin D: 10µg, Vitamin B12: 4.5µg, Folate: 90µg

Preparation

Time Information

Preparation

12 minutes

Cooking

15 minutes

Overall

27 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Large bowl, Plate, Baking tray, Knife

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Baked Fish Parcel

Occasions

Everyday Dinner, Winter Meal

Origin

Source

Platform

instagram

Original Creator

@tesco

Origin

Cuisine

British

Geographic

United Kingdom, Scotland

Various

Aspect

Texture

Tender, Smooth, Flaky

Flavors

Herbaceous, Citrusy, Savory, Garlicky, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Cooked leftovers : 2 days (Store in an airtight container,Refrigerate within 2 hours of cooking), Reheating : Until piping hot throughout (Reheat gently to avoid overcooking the salmon,Consume immediately after reheating)