FRIJE

Instructions

• 1.   Cut two squares of parchment paper or aluminum foil.
• 2.   Place the salmon on top, brush it with olive oil.
• 3.   Arrange the scallops around it.
• 4.   Slice the tomatoes and place them on top of the salmon.
• 5.   Season with salt, pepper, and Herbes de Provence.
• 6.   In a bowl, mix the heavy cream with the fish stock (you can add a teaspoon of mustard for a stronger flavor). Pour this mixture into the parchment paper, seal it, and bake for 15 minutes at 210°C (425°F).
• 7.   For an even more tender result, you can prepare the parchment packets without the cream+stock mixture and let them marinate like that for 2 hours, then add the mixture just before baking.
• 8.   Serve with rice, vegetables, or fresh tagliatelle pasta.

Nutritional information *