Recipe
for :
This year (2008) sees the 10th birthday of Loch Fyne
Restaurants (www.lochfyne.com),
the UK’s most popular seafood restaurant group.
 To
celebrate its 10th year, Loch Fyne Restaurants has compiled
a list of ‘top ten’ sustainable fish dishes,
with contributions from staff, guests and partner companies.
Mark Derry, Managing Director and company founder said:
“We asked some of our favourite people to give
us their most loved recipes using fish and shellfish
from sustainable sources. We discovered that many of
the people we work with day to day - the oyster farmer
from the loch, the salmon farmers, even our waiting
staff - have a real talent in the kitchen so we are
excited to share their recipes as we celebrate our birthday.”
This recipe comes from Andy Bing, Managing Director
of Loch Duart, who likes to keeps things simple with
a Salmon Parcel . . .
Ingredients
for Salmon Parcel
2 fillet Loch Duart salmon steaks
1 large knob of butter
4 slices of lemon
How
to make Salmon Parcel
- Take
two fillet portions or steaks of Loch Duart salmon
and place on a sheet of tin foil.
- Season
well with salt and pepper.
- Place
a couple of slices of lemon on the fish.
- Put
a knob of butter on the fish and add a slosh of white
wine if available.
- Create
a parcel using tin foil and bake in a medium over
for 15 - 20 minutes.
The
foil is great because it will protect the fish from
drying out if you leave it in for a little too long.
Serves
2
Loch
Fyne Restaurants
www.lochfyne.com
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