Salmon with Leeks and Capers in Parchment

These are simple and elegant – and easy on the washing-up. You could always prep these parcels the evening before, then simply pop them in the oven as soon as you get in the door.

butter (50 g)
2 medium leeks
4 salmon fillets, skin off, scaled, pin-boned
8 Tbsp. dry vermouth , or dry white wine
4 Tbsp. organic chicken stock
1 Tbsp. baby capers
a few sprigs of fresh dill

Garnish:
lemon wedges

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Melt the butter in a non-stick frying pan over a medium heat. Cut out four 40 cm squares of greaseproof paper and brush with a little melted butter. Trim the leeks, then julienne or cut into matchsticks and sauté in the butter for 6-8 minutes, or until lightly golden. Season well.

Divide half of the leeks between the paper. Place a salmon fillet on each, season, and spoon over 2 Tbsp. of vermouth, 1 Tbsp. of stock and the remaining leeks. Scatter over the capers.

Finely chop and scatter over the dill. Fold up the sides of the paper and scrunch up to make secure parcels.

Place the parcels on a baking sheet and cook for 15 minutes, or until the salmon is cooked. Open the parcels at the table.

Makes 4 servings.