Salmon with shellfish and leeks en papillote

This Andy Waters recipe makes use of the classic en papillote cooking technique to keep the taste of the salmon and guarantees that the mild and wealthy textures of the seafood linger to the delight of the diner. The plethora of seafood inside the recipe is fantastic for fish fanatics.


Ingredients
SALMON AND SHELLFISH EN PAPILLOTE
25g of butter softened
4 organic salmon fillets, each weighing 140g
2 baby leeks
4 mussels
2 sea bass fillets, cut in half
4 scallops, out of the shell, skirt removed
4 king prawns
50ml of white wine
50ml of olive oil
1 handful of chervil, chopped
sea salt
pepper
1 dash of lemon juice, fresh

Method
 1 Start by pre-heating the oven to 180˚C/gas mark 4. Brush 4 large (20 x 30cm) pieces of greaseproof baking paper with butter and place 1 salmon fillet in the center of each piece. Place the baking paper inside shallow trays or bowls to retain all the other ingredients to follow
25g of butter
4 organic salmon fillets

2 Wash and cut each baby leek in half lengthways, placing 1 piece alongside each fillet of salmon. Add the sea bass, scallops, king prawns, clams, and mussels
2 baby leeks
4 mussels
2 sea bass fillets
4 scallops
4 king prawns

3 Divide the white wine evenly between the four portions. Repeat with the olive oil, chervil and salt, and pepper. Seal the parcel by folding in the edges to create a tight seal
50ml of olive oil
1 handful of chervil
sea salt
pepper
50ml of white wine

4 Place the parcels on a baking sheet and cook for 10-15 minutes. Carefully unwrap the parcels so that you do not lose the juices. Place on a warm plate and garnish with a sprinkle of chervil, a squeeze of lemon juice and serve
1 dash of lemon juice