Salmon En Papillote

Salmon En Papillote

2 150g Salmon fillets, skin off
1 Shallot
2 Lemons
1 Carrot small
1 Celery stalk
1/2 Leek
1 t Greggs crushed Garlic
1 t Greggs crushed Ginger
2 sprigs fresh Dill
40 ml Villa Maria Sauvignon Blanc
20 g Tararua Butter – unsalted
3 T Edmonds Cornflour
Greggs Sea Salt and Greggs ground Peppercorns to season


  1. Pin bone the salmon if necessary, then coat the fillets with cornflour.
  2. Julienne carrots, leeks and celery.  Finely chop shallot.  Slice 1 lemon.
  3. Place each salmon fillet on a piece of baking paper.  Cover with half the butter, chopped vegetables, wine and dill each.  Season well.
  4. Wrap up the baking paper to form two bags.  (This is the en papillote).
  5. Steam in the oven for 12 minutes at 220 °C.  Use other lemon for garnish.

Fondant Potatoes

2 Agria Potatoes – medium
1 T Olivani Olive Oil
250 ml Chicken Stock
50 g Tararua Butter
2 t Greggs crushed Garlic
2 sprigs fresh Thyme

  1.  Wash and peel potatoes.  Cut off the ends and slice into 2 cm thick round discs
  2. Heat olive oil in large fry pan on high heat.  Add the potatoes and pan fry until golden and crisp.
  3. Add the butter, thyme and season with salt and pepper.
  4. Add the chicken stock and let this come to a boil, then put this straight into the oven.
  5. Cook for 12-15 minutes at 220 °C until cooked through.

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