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Salmon en Papillote with Thyme and Vegetables
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Ian McAndrew
Published 1989
This is an extremely simple dish, but so full of flavour as the fish is cooked sealed in its own natural juices.
Ingredients
4 x 176 g 6 oz 50 g 2
Method
Take four squares of foil large enough to make a bag to hold the individual pieces of salmon and butter each square using all the butter. Place each piece of salmon on one of the buttered halves, season, and divide th
Part of
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