Tenderstem Broccoli and Salmon Parcels With Spicy Moroccan Butter Sauce

  • Preparation Time15 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyMedium
325g Tenderstem broccoli, blanched, refreshed and drained
Black pepper
1 shallot, finely chopped
1 orange, juice only
4 x 125g, boneless, skinless salmon fillets
4 slices Parma ham
285ml white wine
1 tbsp white wine vinegar
1-2 tsp harissa paste
90ml double cream
55g unsalted butter, chilled and diced
4 x 36cm squares of baking paper or foil

Pre-heat the oven to 200°C, 400°F, Gas mark 6, fan oven 190°C.

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.

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. Drizzle each with a tablespoon of white wine.

Fold the other half of the paper/foil over the fish and twist the edges together to form a seal.

Transfer to a baking tray and place in the oven for 12-14 minutes until the fish and Tenderstem are just cooked through.

Meanwhile make the chilli butter sauce. In a small pan pour in the remaining white wine, white wine vinegar and bring to the boil. Simmer until the liquid has reduced by half. Add the harissa paste and double cream and reduce a little further.

Turn down the heat and gently whisk in the chilled butter. Season with salt, pepper and a squeeze of orange juice.

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.

Recipe courtesy of Tenderstem Broccoli

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