Salmon parcels with potatoes, capers and thyme

Published on 24 February 2015

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Ingredients

INGREDIENTS FOR 2 PEOPLE

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Method

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I wash and dry skin-on salmon portions and remove bones with tweezers.

I massage with salt, pepper and oil.

I desalt capers in water. I thinly slice potato with a mandoline, rinse away starch and dry.
On a large square of Carta Fata transparent cooking film, or parchment, I place salmon, overlapping potato slices, capers and thyme, oil and a very little salt and pepper.

Before sealing, I add a couple of tablespoons white wine.

I tie parcels with some space above and place on a tray.

I bake at 180°C for 20 minutes.

Do not overcook salmon or it becomes dry. I served with Béarnaise mayonnaise.

Original source: https://incucinaconlilly.com/2015/02/24/tranci-di-salmone-al-cartoccio-con-patate-capperi-e-timo/

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