Salmon and Fennel en Papillote with Saffron Aioli
-
Feeds 1 - 2 people 
Prep time 15m
Cook time 12m
Description
This is such a simple way to cook salmon, and it’s lovely to open each parcel at the table so that the steam billows out! The white wine could be replaced with stock for something milder or pastis, for a stronger aniseed flavour. This dish is lovely with some boiled new potatoes.
- 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
- Preheat the oven to 180C.
- Cover the saffron with 2 teaspoons hot water.
- Make the mayonnaise by combining the egg yolks, garlic and Dijon mustard in a stand mixer (you can also use a hand held electric whisk, or a regular whisk and plenty of good old elbow grease!). With the motor running, slowly begin adding the oil in drops, making sure one is incorporated before adding the next. Once the mixture starts to emulsify, begin adding the oil a little faster, in a thin stream, until it is all used up. Stir in the saffron water and season with salt and a squeeze of lemon juice.
- Lay two sheets of parchment flat on baking sheets and top with sliced fennel, followed by a piece of fish, the lemon slices and some salt and pepper.
- Divide the white wine between the parcels and fold them over, scrunching the edges together like a pasty.
- Place into the oven and cook for around 12 minutes, or until just cooked through.
- Serve the salmon en papillote with the saffron aioli and dill scattered on top.
Share with your friends
Ingredients you will need
-
Dill, 100g£4.95Embrace the Aromatic Elegance of Fresh Dill: Elevate Your Culinary Creations with Delightful Flavour! Dive into the world of fresh dill, a herb that infuses dishes with a burst of aromatic charm, taking your taste buds on a captivating journey of flavour. The delicate, fern-like leaves of dill are ... -
Baby Fennel, x 3 Bunches£16.95More delicate than the larger bulbs of fennel, these baby fennel bulbs have a lot to offer.The tender bulbs and stalks can be used raw in salads, adding crunch and a fresh aniseed flavour. They are also delicious cooked, adding flavour and texture to a dish,try them braised alongside mackerel or roa...Out of stock -
Italian Lemons, 1kg£12.95Indulge in the Unforgettable Essence of Italian Lemons! In the realm of citrus perfection, a true gem emerges – the remarkable Italian lemons. Standing shoulder to shoulder with their renowned Amalfi counterparts, these fruit treasures redefine what it means to savour nature's...
