Salmon Cartoccio (Salmon in a parcel) By Chef Paul Harding


180g Norwegian Salmon (1 fillet)
4 capers
50g white onion sliced
5g crushed garlic fine chopped
5g red chilli fine chopped
5 large prawns
½ lemon
50ml white wine
Salt and pepper to season

Place seasoned salmon on silver foil sheet large enough to make a parcel so the fish can steam in the oven.
Drizzle extra virgin olive oil over salmon.  Place 2 capers either side of salmon and sprinkle onions around and on top of the fish.
Place prawns evenly on top of salmon and sprinkle garlic and chilli over
Place two slices of lemon on top
Pour white wine around fish – do not pour on top
Seal parcel and place in a preheated oven at 200C for 15 minutes or until cooked

The idea of this dish is to send to the table still sealed. The server then opens the parcel and the aroma of the item suddenly hits the diner.
Serve with rosemary and lemon roasted baby potatoes or a spinach and rocket salad.
Recipe by Chef Paul Harding.

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