| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
|
Coxon’s kit, Coxon2 |
2 |
servings |
INGREDIENTS
| 2 |
|
175 g salmon fillets; skinned |
| 25 |
g |
Butter for greasing |
|
|
Baby vegetables; blanched (carrots, |
|
|
; leek, fennel) |
| 2 |
|
Sprigs fresh thyme |
| 125 |
ml |
Fish stock |
| 30 |
ml |
Dry Martini or Vermouth |
| 1 |
ts |
Parsley; chopped |
INSTRUCTIONS
Preheat the oven to 230C/450F/gas8.
Butter the foil bags and place on to a baking tray.
Place the blanched vegetables into the centre. Place the chopped parsley
over the top. Put the salmon on top and the thyme on top of the salmon.
Drizzle over the Martini/Vermouth and the fish stock. Place into the
preheated oven for approximately 8 minutes.
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