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Serves 4
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
- 4 8 ounce pieces of salmon fillet
- 3 pink potatoes
- 2 zucchini
- 1 package Boursin® Garlic and Fine Herbs
- 2 tablespoons crème fraîche
- 1 tablespoon pink peppercorns
- salt and pepper
Instructions:
Preheat oven to 400°F. Wash the potatoes and zucchini and cut them into thin slices without peeling them. Plunge the potatoes into salted boiling water for 5 minutes. Drain. Mix the Boursin with the crème fraîche. Spread a small amount of the mixture in the middle of four large squares of greaseproof paper. Add a few overlapping slices of zucchini and potato and cover with the salmon. Season with salt and pepper and cover the fish with the rest of the zucchini and potato slices. Spread with the rest of the Boursin and crème fraîche mixture, sprinkle with peppercorns, and carefully close each parcel. Cook the parcels in the oven for 10 minutes and serve immediately.
Tip:
You can replace the salmon with tuna or a thick fillet of white fish (such as cod or haddock).
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