Salmon fillet en papillote, by Josh Eggleton
- 2 salmon fillets, about 120g each
- 1 fennel bulb, root removed and sliced
- 2 vine tomatoes, sliced
- 1 shallot, finely chopped
- 20g flat leaf parsley chopped
- 20ml Pernod
- 30ml dry white wine
- 1 lemon, zested and juiced
Pre-heat a barbecue or pre-heat the oven to 190C/170C Fan/Gas 5. Set aside a handful of the fennel slices for garnish. Place the rest in a small pan and cover with water. Add a pinch of salt and bring to a simmer to blanch. Drain and refresh in ice water.
Split the ingredients in half so you can create two separate foil bags of salmon. Lay a 30cm x 15cm sheet of 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.
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.
Cook the salmon parcels in the oven for 20 minutes or 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.