Tenderstem® broccoli & Salmon Parcels with Spicy Moroccan Butter Sauce
Method
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Pre heat the oven to 200C/400F/Gas mark 6/190C fan oven
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Divide the Tenderstem® broccoli stems and place on one half of the paper/foil squares. Season with freshly ground black pepper and scatter over the shallots.
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Squeeze a little orange juice over the salmon fillets and season well. Wrap each salmon fillet in a slice of Parma ham and place on top of the Tenderstem® broccoli. Drizzle each with a tablespoon of white wine.
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Fold the other half of the paper/foil over the fish and twist the edges together to form a seal.
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Transfer to a baking tray and place in the oven for 12-14 minutes until the fish and Tenderstem® broccoli are just cooked through.
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Meanwhile make the chilli butter sauce. In a small pan pour in the remaining white wine, vinegar and bring to the boil, simmer until the liquid has reduced by half. Add the harissa paste and cream and reduce a little further.
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Turn down the heat and gently whisk in the chilled butter. Season with salt, pepper and a squeeze of orange juice.
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Place each pack on its own serving plate, take to the table to open and eat! Serve with a good drizzle of spicy butter sauce.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
