Baked salmon stuffed with sautéed leeks, carrots and courgettes is perfect for feeding a crowd as it serves 10-12 and is delicious hot or cold, so it works on a buffet
- 2 leeks
- 2 large carrots
- 2 courgettes
- 85g butter
- 100ml white wine, plus a splash
- 2.25kg salmon, filleted with skin on
- 50ml fish stock
Cut the vegetables into very thin matchsticks, using a julienne peeler or a spiralizer to make it easier. Melt 50g of the butter in a large sauté pan and add the vegetables and a splash of wine. Cook on a medium to high heat, stirring for 5 minutes, until the vegetables are beginning to soften, but aren’t coloured.
Heat the oven to 200 C, 180 C fan, gas 6. Check that all the pin bones have been removed from the salmon – if not, use tweezers to get them out. Place one fillet of salmon, skin-side down, lengthways from near the end of a piece of tin foil that is just over double the length of the fillet (you’ll need to be able to fold the rest of the foil completely over the salmon). Pile all the vegetables on top, then place the other fillet, skin-side up, over the top and secure at intervals with string. Season the top, pour a large splash of white wine over and cover with the rest of the foil. Secure all the edges together by folding them in on themselves, so you’re left with a parcel that resembles a rectangular Cornish pasty.
Place the parcel on a large baking tray and cook in the top of the oven for 35 minutes. When cooked, open the parcel (be careful as the steam is hot) and carefully tip the juices into a saucepan. The longer it sits, the more juices will run out, so keep adding them. Keep the salmon warm while you make the sauce.
Heat the juices in the pan and add the wine, and the fish stock. Simmer for 2-3 minutes, until the raw alcohol smell disappears, then add the remaining butter and stir to melt. Serve the fish immediately, with the sauce on the side.
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