Lemon Salmon and Potato Parcels

Instructions

1. 1

   Use four raw salmon fillets weighing about 150 g each and approximately 2–3 cm thick. They must be completely thawed if previously frozen; keep them refrigerated until their cooking stage. Scrub the potatoes and slice 5 mm thick. Mince the garlic.

2. 2

   Make two roomy parcels using large sheets of heavy-duty foil lined with baking parchment, shaping them to fit side by side in the Crock-Pot. Divide the potatoes, garlic, 20 g butter, half the salt and half the pepper between them. Add 30 ml water to each parcel, then fold the tops closed, leaving room to add the fish later.

3. 3

   Pour the remaining 240 ml water into the unheated Crock-Pot. Place the parcels inside, seam-side up and side by side rather than stacked. Cover and cook on HIGH for 3 hours. Carefully open a parcel and test the potatoes with a fork; they should be tender. If necessary, continue on HIGH until tender before adding the salmon.

4. 4

   Cut four thin rounds from the middle of the lemon and reserve the ends for squeezing. Carefully open both hot parcels, keeping clear of escaping steam. Divide the frozen peas over the potatoes, then place two chilled salmon fillets in each parcel. Top with the remaining 20 g butter, remaining salt and pepper, dill and lemon rounds. Squeeze the lemon ends over the fish. Wash your hands and clean any utensils or surfaces that contacted raw fish.

5. 5

   Reseal the parcels and replace the lid. Cook on HIGH for about 1 further hour, checking after 45 minutes to prevent overcooking. Insert a food thermometer into the thickest part of each fillet: the salmon must reach 145°F/63°C, and the peas should be steaming hot. Stop cooking once these checks are met.

6. 6

   Carefully lift out and open the parcels. Each parcel serves two people; divide the salmon, potatoes and peas among four plates and spoon over all the lemon-butter juices.