INGREDIENTS:
2 x Salmon Fillets 140g each skin off
4 x Prawns (peeled and Deveined )
6 x Cockles
2 Asparagus Spears
¼ leek sliced
1 dash of lemon juice
30g Thai butter
40ml white wine
60g sliced cooked potatoes
30g Spinach
Sprig Coriander
Pinch Sea salt
Fresh Cracked Black Pepper
For The Thai Butter:
250g Irish Butter
1 tsp Green Thai Curry Paste
METHOD:
1. Pre heat your oven to 180c/gas mark 4.
2. Brush 2 large pieces of grease proof paper (20x30cm) with melted butter.
3. Place tin foil pieces under the grease proof paper, and add 4 slices of cooked potatoes in the centre.
4. On top of the potatoes place your sliced leeks. On top of the leeks place spinach , then add salmon for your next layer. Finally, place Asparagus spheres on top of it all and garnish with 2 prawns.
5. Place a slice of Thai butter on top of the prawns, season with sea salt and pepper, lemon juice and add in 3 cockles.
6. Fold up one side of the tin foil and greaseproof paper into a parcel shape and pour in your white wine.
7. Seal the parcels by folding in the edges to create a tight seal, and place on a baking tray for 10-15 minutes.
8. Carefully unwrap parcels so that you don’t loose any juices, and place on a warm plate with a side salad.
