Salmon en papillote
“Be sure to impress as you break open the bag "a la minute".”
- olive oil
- 1 cup leeks, cut into fine matchsticks
- 1 cup carrots, cut into fine matchsticks
- 1 cup red capsicum, cut into fine matchsticks
- 1 cup fresh fennel, finely sliced
- coarse sea salt
- 5 salmon or trout fillets
- 5 tbsp extra virgin
olive oil - 5 tbsp white wine
- or orange juice
- 3 tbsp fresh mint, finely chopped
- 3 tbsp fresh dill, finely chopped
- ΒΌ cup preserved lemons, finely sliced or fresh lemon
This can be made the day before in readiness for a dinner party.
Method
Heat the oven to 160C. Heat a few tablespoons of olive oil in a frying pan. When hot saute the leeks, carrots, red capsicum and fennel with a sprinkle of salt. Toss until all are softened, about 3 to 4 minutes, then leave in a bowl to cool.
Cut parchment paper, greaseproof or foil into 5 sheets, each about three times the size of the fish fillets.
Divide the sauteed vegetables into fifths and place each portion in the middle of a sheet to make a bed, then top with a fish fillet.
Prepare a simple vinaigrette by mixing 5 tbsp olive oil with the white wine or orange juice, add the herbs and salt, and pour over each portion.
Arrange slices of preserved lemons or fresh lemons on top and enclose each parcel by folding two edges together and crimping to make a pouch like a Cornish pastie.
Place the parcels on a baking tray and bake until the paper is puffed and brown, about
10 to 15 minutes.
Serve the fish in the parcels, so everyone can have a refreshing face-steam.
Serves 5.
