Fresh Salmon en Papillote.

February 17, 2016

You can have been cooking all your life, and then from no where, a new inspiration comes along……

Easy

1/2 salmon piece

1 onion

1 slice of garlic, per portion ( Optional.)

1 fennel bulb

1 thumb sized piece of ginger

1 lemon sliced

a few sprigs of parsley

1 lemon thinly sliced

small bunch of parsley

2 tsp Dijon mustard

50 g butter cut in slices

salt and freshly round pepper

Method. Pre-heat oven 200.C for 15 minutes. Cook for 1/2 hr.

Wash salmon and remove skin, using salt on your fingers, to help pull off skin. Cut into 5 cm squares.
Place salmon in bowl and rub over with Dijon mustard. Leave covered with cling film half an hour to marinade.
Peel and slice onion finely. Wash fennel bulb well, especially in between the outer shells where there is often earth…. Slice very finely. Slice lemon finely and pinch off parsley stalks.
Take two layers of baking paper and cut them into two large squares at least 20X20 cm.
Place the sliced vegetables in the centre along with one slice of lemon ( more will be bitter) and three sprigs of parsley.
Finally place two squares of Salmon on top of the vegetable and slice three or four slices of cubed butter on top.
Draw parchment together and tie tightly with string. Arrange into a pretty parcel.
Place on baking tray and cook in pre-heated oven at 200.C for 1/2 hr.

This is what you are aiming for.

Peel and slice onion finely. Wash fennel bulb well, especially in between the outer shells where there is often earth…. Slice very finely. Slice lemon finely and pinch off parsley stalks.