Lachspäckchen mit Dill-Wein-Butter

Zutaten

• 2 salmon steaks around 150g each
• roughly chopped to make 2 tbsp dill
• 50 g butter softened
• 4 tbsp dry white wine
• 200 g new potatoes steamed to serve
• 100 g green beans steamed to serve

Zubereitung

1. 1

   Heat the oven to 220C/fan 200C/gas 7. Lay each salmon steak on separate pieces of baking parchment large enough to make a parcel.

2. 2

   Mix together the dill and butter and spread over each salmon steak. Season.

3. 3

   Tip 2 tbsp wine over each fish, fold over the parchment to cover the salmon and fold the edges over to make a parcel. Cook for 10-15 minutes. Serve with buttered new potatoes and green beans.