Salmon in parchment

Name: Salmon in parchment
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Organic oranges; 25 g Sugar; 50 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Splash lime juice; 2 Broccoli (about 250 g each); 1 kg Potatoes; 1 kg Salmon fillet without skin; 150 ml Milk; 7-10 Tbsp grated nutmeg; baking paper

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Before the salmon parcels go into the oven for cooking, the fish is sprinkled with finely seasoned orange stock. Too delicious!

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Organic oranges
25 g Sugar
50 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Splash lime juice
2 Broccoli (about 250 g each)
1 kg Potatoes
1 kg Salmon fillet without skin
150 ml Milk
7-10 Tbsp grated nutmeg
baking paper

Directions

1
Wash the oranges, grate them dry and peel them in zests. Halve oranges, squeeze juice. Bring juice, zest and sugar to the boil, simmer for about 5 minutes. Add 25 g butter, season to taste with salt, pepper and lime juice.
2
Cut the broccoli florets from the stalk, cut in half. Peel potatoes, wash and cook in boiling salted water for about 20 minutes. Wash salmon, dab dry and cut into 4 pieces (each approx. 250 g).
3
Spread 4 pieces of baking paper approx. 21 x 38 cm on the work surface. Spread the broccoli on one half of the baking paper with the cut surface facing upwards. Place a piece of salmon on each half. Wrap the baking parchment in the middle. Wrap two open sides three times and fasten with a clip.
4
Spread the orange stock through the last open side on the salmon. Close the side. Place the salmon packs on a baking tray and cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 15-20 minutes.
5
Drain the potatoes. Add milk and 25 g butter and mash to a coarse mash. Season to taste with nutmeg, salt and pepper. Pour the mashed potatoes into a bowl, arrange salmon packets on plates.