Salmon with prawns and vegetables in clay
Ingredients (Serves 6)
1 kg cleaned salmon
12 prawns
2 carrots
2 spring onions
A few sprigs of fresh celery
36 snow peas
12 thin green asparagus spears
2 Italian green peppers
50 ml extra virgin olive oil
1 lime
salt and pepper
baking parchment
1 block of cooking clay
Preparation
Cut the salmon loin into 180 g supremes. Peel the prawns and season with salt and pepper.
Slice the carrots into rounds, cut the onions into 8 lengthwise wedges, and slice the peppers lengthwise. Sauté all the vegetables in a skillet for 4 minutes.
Drizzle the lime juice over the fish and prepare individual parcels using baking parchment, placing a portion of vegetables, a piece of fish, and two prawns in each.
Roll out the clay between two sheets of kitchen paper using a rolling pin until it is as thin as possible. Cut the clay into 6 portions. Fold the parchment parcels enclosing the fish, then wrap each one in the thin layer of clay to form an outer envelope. Once the 6 portions are assembled, place them in an oven preheated to 200 °C and bake for 10–12 minutes.
After this time, break open the clay parcels, open the baking parchment envelopes, and arrange the fish and vegetables onto serving plates.