Helena Smith recreates a recipe from regular shoppers Marc and Tracy-Ann using Market ingredients
This dish is quick to prepare but makes for a tasty and sophisticated supper.
Read Helena’s interview with Marc and Tracy-Ann.
500g baby new potatoes, halved or quartered
200g peas, fresh or frozen
2 tbsp chopped fresh flat leaf parsley or mint
Grated zest and juice of 1 lemon
4 tbsp crème fraîche
4 salmon fillets
4 tbsp olive oil
120ml vegetable stock
Preheat the oven to 170C. Cook the potatoes in a pan of boiling salted water for 7-8 mins, until tender, then drain.
Lay 4 sheets of heart-shaped baking paper (around 30cm high and wide) on a work surface and divide the potatoes between them, placing them in the middle. Top each with peas, butter, parsley (or mint), lemon zest and crème fraîche. Place a salmon fillet on each pile, season and drizzle with the oil, lemon juice and stock.
Bring up the matching sides of the paper and seal each parcel by crimping its edges together, starting with the round end and finishing at the point. Place on a baking sheet and cook for 8-10 mins, until the fish is just cooked. Unwrap the parcels, or serve each one to be opened at the table.
Recipe: Helena Smith