Salmon Parcels with White Wine, Sweet Leeks and Capers

This is a bit of an old-school dish but classics and classics for a reason. Butter, white wine, leeks and capers give you everything you need from a flavour perspective - richness, acidity, sweetness and salt - perfect for pairing with a simple steamed fish. 

You could of course use trout instead of salmon and even swap the white wine for dry vermouth if you're feeling fancy. Simplicity is key here, however, and I would always just serve greens on the side and maybe some buttered new potatoes too. Don't let the skin go to waste - crisp it up in a dry frying pan over a high heat for 2 minutes on each side.

Salmon Parcels with White Wine, Sweet Leeks and Capers

Serves 4

50g unsalted butter 

2 medium leeks, finely chopped

4 salmon fillets, skin off

8 tbsp dry white wine 

4 tbsp organic chicken stock 

1 tbsp baby capers, rinsed and finely chopped

sea salt and freshly ground black pepper

Preheat the oven to 200ºC/400ºF/gas 6. 

Melt the butter in a non-stick frying pan over a medium heat. Cut out four 40cm squares of greaseproof paper and brush with a little melted butter. Place on top of tin foil cut to the same size.

Sauté the leeks in the butter for 6 to 8 minutes, or until lightly golden. Season well with salt and pepper. Divide half of the leeks between the paper. Place a salmon fillet on each, season with black pepper. Scrunch up the sides of the paper and foil a bit to make a bit of a well and then spoon over 2 tbsp white wine and 1 tbsp stock per parcel. 

Top each salmon with the remaining leeks and scatter over the capers. 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 in the preheated oven, or until the salmon is cooked. Open the parcels at the table  and serve with simple greens.