Cooking salmon en papillote is a simple but effective way of cooking the fish as it ensures the salmon is nicely marinated and doesn't dry out. This salmon fillet recipe from Josh Eggleton uses Pernod, white wine and parsley to infuse the fish as it steams in its parcel, but feel free to experiment with other marinades.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Set aside a handful of the fennel slices for garnish and place the rest in a small pan covered with water. Add a pinch of salt and bring to a simmer to blanch. Drain and refresh in ice water
1/2 fennel bulb
Split the ingredients in half so you can create two separate foil bags of salmon. Lay a 30cm by 15cm sheet of tin foil out and fold in half length-ways, then unfold - leaving the sheet with a crease down the middle
Place the slices of tomato down on one half of the foil, season with salt and pepper. Add the shallot, blanched fennel and parsley and top with the fillet of salmon. Season again and then sprinkle with lemon juice and zest before drizzling Pernod and white wine over the fillet
20g of flat-leaf parsley
2 salmon fillets
30ml of dry white wine
20ml of Pernod
2 vine tomatoes, sliced
Fold the other half over the salmon and tuck in the other sides, ensuring you leave no gaps and are creating a sealed foil parcel. Repeat this process for the other fillet
Place the parcels on a hot barbecue to steam; if you like your salmon rare - allow 6 minutes, if you desire a well-cooked fillet - allow 10 minutes
Cut each bag open with scissors. Serve the fillets onto plates and garnish with the reserved slices of fennel
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