Cut the salmon fillets in to thin slices. Place a slice of salmon on to each sheet of Carta Fata (if you do not have Carta Fata, using baking parchment). Add a pinch of piment d'Espelette, a small handful of soya beansprouts and finally a generous drizzle of soy sauce.
Gather the edges of the Carta Fata together and seal firmly with a peg or staples. Cook in a hot frying pan (or in the oven if using baking parchment) for 3 to 4 minutes.
Serve the Carta Fata parcels as they are and open at the table.
«This dish can be adapted to the fish of your choice. Use various vegetables according to season.»