Lesley Waters' Tenderstem broccoli & salmon parcels

Try these tasty salmon parcels with spicy moroccan butter sauce created by chef Lesley Waters from Ready Steady Cook, This Morning and Great Food Live.

Lesley says: "This is the simplest form of steaming and a good way to cook vegetables and fish keeping in all the flavour and nutrients. When you make a parcel, the white wine turns to steam and cooks the broccoli and salmon to perfection in a delicious scented vapour. Let each guest open their own parcel - as they open it up, the aromatic steam smells wonderful. The spicy butter sauce is made with Harissa a Moroccan blend of chillies and spices."

Serves: 4
Prep: 15 minutes
Cook: 12 minutes

What you need:

• 325g Tenderstem broccoli, blanched, refreshed and drained
• 4 x 125g, boneless, skinless salmon fillets
• 1 shallot, finely chopped
• Black pepper
• 1 orange, juice only
• 4 slices Parma ham
• 285ml white wine
• 1tbsp white wine vinegar
• 1-2tsp harissa paste
• 90ml double cream
• 55g unsalted butter, chilled and diced
• Others:
• 4 x 36cm squares of baking paper or foil

What you do:

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

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