Ingredients
The French method of cooking 'en papillote,' or 'in the bag'
creates a steaming effect that infuses the fish with the
surrounding flavours. In this case the flavours are eastern
inspired: soy, mirin and ginger; a perfect combination with salmon.
What's more, the entire dish takes just 35 minutes to make, so it's
a great midweek meal.
- 4 salmon fillets (about 250g/8oz each)
- 8cm (3in) piece ginger, peeled and very thinly sliced
- 3 spring onions, thinly sliced
- 15 mangetouts, finely sliced
- Soy sauce
- Mirin
- Steamed rice, to serve
- Lemons, quartered, to serve
Method
- Heat the oven to 180°C (gas mark 4). Place a fillet in the middle of a 30x40cm (12x16in) double layer of non-stick baking paper. Scatter over a quarter of the ginger, spring onions and mangetouts and drizzle each fillet with 1tbsp soy sauce and 1tsp mirin. Join the paper sides in the middle and fold together, pleating to enclose. Fold ends over several times, then staple to secure; it should be airtight. Transfer the parcel to an oven tray. Repeat with the remaining fish.
- Bake for 20 minutes. Place the parcels on plates, leaving guests to open their own. Serve immediately with steamed rice and lemon wedges.
Top tips
These are good served with a little bowl of light soy sauce and chopped spring onions.
