Salmon and Prawn in Baked Paper

Ingredient

2 Salmon steaks
6 green Prawns, peeled and cleaned
1 lemon, sliced thinly plus extra for garnishing
1 bunch of Dill
1 bunch of Chives
1 bunch of Tarragon
50g Butter, diced
50mls white wine
Sea Salt
Red Island olive oil

Method

Preheat an oven to 180c.

Lay out a piece of baking paper. Place the salmon onto the paper, add the mussels. Top the salmon with lemon slices, dill sprigs, diced butter and a pinch of salt. Fold the paper over and crimp the sides until almost closed, add the white wine and close up the parcel. Place into the oven and bake for 10-12 minutes.

In a bowl combine the butter, orange zest, fennel seeds and a pinch of salt. Mix together until the flavourings are even combined. Place the butter onto the cling wrap and roll into a log. Place into the fridge to chill. Once chilled cut into coins.

In a pot of salted boiling water blanch the asparagus for 3-4 minutes. Then remove from the heat and place onto a serving plate. Place the butter coins on top and allow to melt.

Once the seafood is cooked serve in the paper bag and tear open just before eating. Serve the asparagus on the side.

Recipe by Michael Weldon