New Zealand King Salmon “En Papillote” (cooked in Parchment)

New Zealand King Salmon “En Papillote” (cooked in Parchment)

4 portions

Ingredients

600gms (21oz) Salmon fillets, skin on (4 x 150gm portions)
160gms (5.5oz) Fresh fennel bulb – sliced julienne
3 medium Lemons
1/2 Red Onion – sliced julienne
8 Cherry Tomatoes – cut in 1/2
150mls Extra Virgin Olive Oil
8 Basil - large leaves
  Salt & Freshly Ground White
  Peppercorns to taste
4 Sheets Baking Paper – approx A4 size

Method - Sorbet

Chef's Notes:
Choose salmon fillets of even thickness to avoid overcooking.
Cooking in paper: En papillote means 'in parchment'.

The paper pouch lets fish steam gently and absorb flavors. Ensure the paper is well sealed, or steam will escape and fish will take longer to cook. You could use foil instead of paper.
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