Salmon en papillote (in paper) baked with kimchi prawn head butter
INGREDIENTS
2 Tassal Salmon fillets (skin off) 1 cup prawn heads (& shells) 250g butter, soft
cup store-bought kimchi
1 tsp ginger, minced
1 punnet cherry tomatoes, cut in half
METHOD
1. Preheat the oven to 180 degrees.
To make the butter:
1 bunch asparagus,
ends chopped and tidied
2 tbsp lemon
1 cup olive oil
1 lemon, cut into wedges Greens, to accompany 2-4
2. In a pot on a high heat, add your butter and cook until golden brown and almost burn (approx. 4-5 minutes). Add in your prawn heads
(and any prawn shells you have) and cook for another 10 minutes, smashing and breaking up those shells for maximum flavor. Strain the butter into a bowl (sitting over ice), and discard the shells. Using a whisk, whisk the butter until it re-emulsifies (comes back together in a thick paste), fold in the kimchi and ginger and set aside.
Tassal Event at The Depot in Bondi, Julia Firak Photography
To cook the salmon:
- Pull out one long sheet of parchment/baking paper on the bench. Place your asparagus in the middle, then top with your Tassal Salmon, 4 half cherry tomatoes & one tablespoon of the kimchi butter.
- Pull up all four sides of the parchment paper to create a pouch and then secure the top by tying a knot at the top using butcher’s twine.
- Place in your pre heated oven and bake for 25 minutes.
- While your salmon is cooking, mix together lemon juice & olive oil until combined.
- Once your salmon is cooked, place your salmon bag on a plate, and using scissors, cut the top off your salmon bag, dress with lemon juice and serve immediately with fresh green salad or veggies.
