On a trip in October 2004 to Hobart, Tasmania I dined at Mures’s Upper Deck, a world class seafood restaurant with stunning views of Victoria Dock. I had a stunning meal that night. I always have to return home with a book on food……in some form……and bought a lovely cookbook, titled “Mures, fish tales & Tasmanian Seafood”. I have since made numerous recipes from this amazing cookbook with a lovely chapter of how the owners (George and Jill Mure), started in the restaurant business.
One of my favourite recipes from this book is the “Tasmania Atlantic Salmon Swagbag”, which I just call Salmon Parcels. Preparation can be done in advance and baked literally 15 minutes before serving them on a warm tomato sauce.
Ingredients
- 12 sheets of filo pastry
- 20 g Butter melted or more
- 6 x 130g fresh Salmon fillets you can use smaller portions (no skin or bones), never use frozen
- 6 x 20g camembert cheese
- 20 in or more capers the type you findthe storesbottles
- 12 long chives to tie your parcels blanched
Servings:
Instructions
- Now lay out half a square of filo. (Keep the remaining filo covered under a damp tea towel). Brush with melted butter and lay another sheet diagonally across the first one. Brush again with melted butter. Place a piece of salmon in the middle of the sheet and put a slice of camembert on top. Sprinkle with freshly milled black pepper and add 3 to 5 capers. Fold the filo around the fish and cheese to form a “parcel” and tie with the chive “string”. Work very carefully. If you don’t get it right, don’t worry, fold it close as best you can and place on the baking tray. Once they are placed in the refrigerator the butter hardens and your parcels will keep its shape.
- To make the sauce add the olive oil and chopped onion to a pan and fry for 2 to 3 minutes or until translucent. Add all other ingredients. Cook-stir for about 10 minutes. Use as is or blend in a food processor. Bake your parcels for 10 to 12 minutes in a moderate oven (180ºC). If desire cook a few minutes longer for well-done salmon. Serve this on the warm tomato sauce. If you really want to impress your guests, add 3 prawns fried on high heat in garlic butter and lemon to the plate. Garnish with fresh dill.
- This recipe serves 6 people. This can be a main dish when served with a savoury rice.