Salmon & Fennel en Papillote with Saffron Aioli

Drogo
This salmon en papillote is a simple yet elegant way to cook salmon, pairing tender fish with thinly sliced fennel, lemon and white wine. Each individual parcel traps the steam as it bakes, gently cooking the salmon while keeping it beautifully moist and allowing the fresh flavours of the fennel and citrus to infuse the fish.

The combination of salmon and fennel works particularly well, with the delicate aniseed character of baby fennel complementing the richness of the salmon. Opening each baked salmon parcel at the table also makes for an impressive presentation, releasing the aromatic steam just before serving.

A homemade saffron aioli brings richness and a subtle floral flavour to the finished dish, while fresh dill provides a final herbaceous note. Serve with boiled new potatoes for an easy dinner that still feels special.
Salmon and Fennel en Papillote with Saffron Aioli

Ingredients

  • 2 x 180g salmon supremes
  • 1 small glass white wine
  • 2 baby fennel, thinly sliced
  • 1 lemon, sliced
  • 1/2 lemon, juice only
  • 2 egg yolks
  • 250ml vegetable oil
  • 2 garlic cloves, crushed
  • 1 teaspoon Dijon mustard
  • Pinch saffron
  • 2 tablespoons dill, chopped

Directions

    Method

    1. Step 1, Preheat the oven to 180°C.
    2. Step 2, Place the saffron in a small bowl and cover with 2 teaspoons of hot water. Leave it to infuse while you prepare the aioli.
    3. Step 3, Make the saffron aioli by combining the egg yolks, crushed garlic and Dijon mustard in a stand mixer. You can also use a handheld electric whisk or whisk it by hand. With the mixer running, begin adding the vegetable oil a few drops at a time, ensuring each addition is fully incorporated before adding more. Once the mixture begins to emulsify and thicken, add the remaining oil slightly faster in a thin, steady stream. Stir in the saffron water, then season with salt and a squeeze of lemon juice.
    4. Step 4, Lay two sheets of baking parchment flat on separate baking trays. Divide the thinly sliced baby fennel between them, then place a salmon supreme on top of each pile. Add the lemon slices and season with salt and freshly ground black pepper.
    5. Step 5, Divide the white wine between the two parcels. Fold the parchment over the salmon and fennel, then carefully scrunch the edges together, similar to sealing a pasty, so that the steam remains trapped inside during cooking.
    6. Step 6, Transfer the salmon papillote parcels to the oven and bake for around 12 minutes, or until the salmon is just cooked through.
    7. Step 7, Serve the salmon en papillote in its parchment with the saffron aioli alongside and the chopped dill scattered over the top. Open the parcels at the table so the aromatic steam is released just before eating.