Salmon en papillote, confit tomatoes, aioli (serves 1)


150g portion of lightly cured Loch Duart salmon served ‘en papillote’ – in paper – alongside confit Italian plum tomatoes and roast garlic aioli. 

Preparation instructions: Preheat the oven to 180 degrees C. Place the tin foil and paper parcel on a baking tray and warm in the oven for 6-8 minutes. Add the confit tomatoes to the tray for the last 5 minutes and warm through. Top with the confit dressing and herbs, serve with aioli on the side. 

Allergens: fish, mustard, sulphites

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