Salmon and Fennel en Papillote with Saffron Aioli
- 1 - 2 people Feeds
- 00h 15 Prep time
- 00h 12 Cook time
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.
- 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.