This article was written for Annabel & Grace, which is now part of Rest Less.
Serves 2 (simply double up quantities for 4 portions)
2 salmon fillets, 140g/5oz each
1 medium or 2 small leeks, about 200g/8oz in total, really thinly sliced.
50g frozen petits pois
4 heaped tbsp crème fraîche, plus 2 tbsp to serve
Small pack of fresh tarragon, chopped
How to prepare
Season the salmon fillets all over. Cut two 40cm square sheets of greaseproof paper and put a fillet in the middle of each sheet.
Top each fillet with leeks and peas, and 2 tbsp of crème fraîche. Sprinkle with tarragon, salt and pepper.
Make up parcels with the paper and stand them on a microwave-proof plate or tray. Microwave on full power for 5 minutes.
Tip: If you prefer, cook the parcels in the oven, they will take 15 minutes at fan 170C/ conventional 190C/ gas 5. Or, if you like crispy fish skin as much as I do, pan fry the fillets(skin side down first) in a drizzle of oil until just cooked. Remove and keep warm. Put the leeks in the pan and cook for a few minutes until softened, then add the creme fraiche, peas and tarragon and heat through.
Even scrummier when served with steamed new potatoes.