Salmon en papillote with fennel
With Adam Newell
6 30-cm-square pieces of baking paper
6 30-cm-square pieces of tinfoil
1 red onion, chopped
2 cloves garlic, chopped
2 fennel bulbs, sliced lengthways
100 ml olive oil
6 x 150gm pieces of salmon
salt and pepper
3 Roma tomatoes
2 tablespoon lemon rind
3 sprigs of thyme
100 ml fish stock
100 ml dry white wine
Pre-heat oven to 200C.
Lay a piece of tinfoil on each of the 6 pieces of baking paper. Fold in half to make a crease then re-open.
Sweat the onion, garlic, and sliced fennel bulb in olive oil until soft. Divide the onion and fennel mixture between the 6 pieces of paper. Top with a salmon fillet and season with salt and pepper.
Slice the tomatoes and place 3 slices on top of each piece of fish. Sprinkle with the lemon rind and top with half a sprig of thyme.
Fold the tinfoil and baking paper together in half and seal the edges most of the way around by folding a small piece at a time over each other. Youll end up with a bag shape crimped like a pasty, with the greaseproof on the outside. Pour some of the fish stock and white wine into each paper bag. Seal the rest of the way around and place on a baking tray.
Bake in the pre-heated oven for 15-20 minutes. The bags will start to inflate because of the steam being produced inside.
To Serve :
Snip the papillotes open at the table and serve in the bag.
(TX: 5 December 2011)