Salmon en papillote

20 minutes


  • 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


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
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
  • 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
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