Wild Salmon ‘En Papillote’ with Clams, White Wine and Cucumber

Name: Wild Salmon ‘En Papillote’ with Clams, White Wine and Cucumber
Yield: Serves 2
Cuisine: British
Ingredients: 1 bay leaf; 25 ml dry white wine; 1 good splash of extra virgin olive oil; 500 g cockles or clams, in shell; salt and pepper; salt and pepper; 1 sprig of fresh thyme; 500 g cockles or clams, in shell; 2 x 230 g pieces wild salmon, rinsed; ½ cucumber, quite finely sliced

Preparation info

Serves
2

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Steaming or poaching a fresh, wild fish accentuates its quality and ensures that the clean, fresh flavours are retained, so avoid the harshness of roasting or frying. This technique is perfect for any delicate fish fillet, as shown opposite.

Ingredients

½ cucumber, quite finely sliced
2 x 230 g pieces wild salmon, rinsed
500 g

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Spring
June
May
Summer

Method

Take a large dinner plate and use as a template to cut a circle of greaseproof paper. Fold this in half and open out again.

Lay the cucumber slices on one-half of the paper and put the fish on top, skin-side up. Scatter over as many cockles or clams as the bag can hold, then season, and carefully add the herbs, white wine and olive oil. Fold the paper over the fish and shellfish, and cr