Tenderstem^® broccoli & Salmon Parcels with Spicy Moroccan Butter Sauce

Method

1. Pre heat the oven to 200C/400F/Gas mark 6/190C fan oven

2. Divide the Tenderstem^® broccoli stems and place on one half of the paper/foil squares. Season with freshly ground black pepper and scatter over the shallots.

3. Squeeze a little orange juice over the salmon fillets and season well. Wrap each salmon fillet in a slice of Parma ham and place on top of the Tenderstem^® broccoli. Drizzle each with a tablespoon of white wine.

4. Fold the other half of the paper/foil over the fish and twist the edges together to form a seal.

5. Transfer to a baking tray and place in the oven for 12-14 minutes until the fish and Tenderstem^® broccoli are just cooked through.

6. Meanwhile make the chilli butter sauce. In a small pan pour in the remaining white wine, vinegar and bring to the boil, simmer until the liquid has reduced by half. Add the harissa paste and cream and reduce a little further.

7. Turn down the heat and gently whisk in the chilled butter. Season with salt, pepper and a squeeze of orange juice.

8. Place each pack on its own serving plate, take to the table to open and eat! Serve with a good drizzle of spicy butter sauce.