Thai Salmon Filo Parcels Recipes

SALMON FILO PARCELS WITH THAI BUTTER

Steps:

• In a small bowl, mix half the butter with the curry paste, lime zest and coriander. Season, wrap in cling film and shape into a log. Chill in the freezer for 20 minutes to firm up.
• Melt the remaining butter in a small pan over a low heat. Trim the filo to rectangles about 18 x 26cm. Brush 1 rectangle with a little butter. Top with another rectangle, brush again with butter and finish with a third filo rectangle. Repeat until you have 4 piles of filo pastry.
• Place a salmon fillet, skinned-side down, in the centre of each filo pile. Cut the Thai butter into discs and put 2 along each fillet. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter, and fold up and over to seal. Put on a baking sheet and brush with butter.
• Open-freeze for 2 hours until solid, then store in a food bag, label and freeze for up to 2 months.
• To cook, preheat the oven to 200°C/fan180°C/gas 6 and put in a baking sheet to heat up. Once hot, put the frozen parcels on the sheet and cook for 25 minutes, until golden. Serve with stir-fried vegetables.

THAI SALMON IN FOIL

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with foil. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes. Serve immediately, garnished with peanuts and cilantro, if desired.

GINO D'ACAMPO'S SALMON AND MASCARPONE LEEK PARCELS RECIPE

Steps:

• Cook the leeks in a large frying pan with 3tbsp of water and 2 knobs of butter for approximately 10 mins. Season with salt and pepper and stir occasionally.
• Remove from the pan and leave to cool in a bowl. Once cooled down, mix in the mascarpone.
• To assemble the parcels, brush a sheet of pastry with melted butter, than lay 2 more sheets on top, brushing between each layer.
• Place a salmon fillet in the centre, season with salt and pepper then spoon over half of the leek mixture.
• Fold the ends over the top, then pull up the sides and scrunch together to enclose. Brush both of the parcels with melted butter.
• Place onto a lightly greased baking sheet, then cook in the middle of a preheated oven at 190ºC/190ºF/Gas Mark 5 for 20-25 mins until browned and crisp. Serve with your favourite green salad.

THAI SALMON FILO PARCELS

Steps:

• First of all, in a small bowl, mix together the ginger, lime zest, garlic, coriander and spring onion, then stir in the lime juice. Now melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well. Now position one of the salmon fillets near to one end of the filo, season it and sprinkle half the lime and herb mixture on top. Next, fold the short end of pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it's important not to end up with great wedges of pastry at each end). Wrap the other piece of salmon in exactly the same way and, when you're ready to cook, brush the parcels all over with melted butter, place them on a lightly greased baking sheet and bake in the oven for 20-25 minutes or until the pastry is brown and crisp. Serve, garnished with sprigs of coriander and wedges of lime to squeeze over.