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