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      JOSH EGGLETON

      Caple's Brand Ambassador

      Steamed salmon in a bag

      June 28, 2018
      Categories: ,

      We would recommend using the Steam function at 100˚C with your Caple steam oven.

      This can also be done over a gas burner or in the oven. It’s a one pot dish, or in this case, a one bag dish – the only thing you will need to wash up are the plates!

      Serves 4

      What you need

      4 120g Fresh salmon fillets

      1 Fennel bulb, root removed + sliced

      3 Vines of tomatoes, sliced

      1 Shallot, finely chopped parsley

      40g Chopped flat-leaf

      50ml Pernod

      60ml Dry white wine

      Zest + juice of 2 lemons

      Salt

      Fresh black pepper