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Salmon en papillote
Item 1 of 1
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.
First published in 2015
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Ingredients
Metric
Imperial
- 2 salmon fillets, approximately 120g each
- 1 fennel bulb, root removed and sliced
- 2 vine tomatoes, sliced
- 1 shallot, finely chopped
- 20g of flat-leaf parsley, chopped
- 20ml of Pernod
- 30ml of dry white wine
- 1 lemon, zested and juiced
- salt
- black pepper
SAVE RECIPE
Equipment
- Barbecue
Method
1
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
- salt
2
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
3
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
- salt
- black pepper
- 1 shallot
- 20g of flat-leaf parsley
- 2 salmon fillets
- 1 lemon
- 30ml of dry white wine
- 20ml of Pernod
- 2 vine tomatoes, sliced
4
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
5
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
6
Cut each bag open with scissors. Serve the fillets onto plates and garnish with the reserved slices of fennel
First published in 2015
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