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Salmon Parcel

This year (2008) sees the 10th birthday of Loch Fyne Restaurants (www.lochfyne.com), the UK’s most popular seafood restaurant group.

To celebrate its 10th year, Loch Fyne Restaurants has compiled a list of ‘top ten’ sustainable fish dishes, with contributions from staff, guests and partner companies.

Mark Derry, Managing Director and company founder said: “We asked some of our favourite people to give us their most loved recipes using fish and shellfish from sustainable sources. We discovered that many of the people we work with day to day - the oyster farmer from the loch, the salmon farmers, even our waiting staff - have a real talent in the kitchen so we are excited to share their recipes as we celebrate our birthday.”

This recipe comes from Andy Bing, Managing Director of Loch Duart, who likes to keeps things simple with a Salmon Parcel . . .

Ingredients for Salmon Parcel

2 fillet Loch Duart salmon steaks
1 large knob of butter
4 slices of lemon

How to make Salmon Parcel

  • Take two fillet portions or steaks of Loch Duart salmon and place on a sheet of tin foil.
  • Season well with salt and pepper.
  • Place a couple of slices of lemon on the fish.
  • Put a knob of butter on the fish and add a slosh of white wine if available.
  • Create a parcel using tin foil and bake in a medium over for 15 - 20 minutes.
  • Serve hot or cold.

The foil is great because it will protect the fish from drying out if you leave it in for a little too long.

Serves 2

Loch Fyne Restaurants
www.lochfyne.com

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