This is one of my favourite quick but very delicious recipes, taking only 10mins to prepare and 20 to cook. “En Papillote” translates to “In Parchment”, a literal description for cooking anything in a paper bag. This way of cooking traps steam in the bag, which makes for a delicate cook that keeps things moist – A fantastic way to cook fish and seafood in particular.
I use this method of cooking a lot – see it as the original ready meal! These parcels last in the fridge for 3 days, and take only 20mins once in the oven. I often make things like this ahead of time if I know I’ll be busy (I’m currently writing a new recipe with clams and nduja in paper bag… watch this space!)
Making the paper bag isn’t as tricky as you’d imagine – fold any way you can, just make sure its sealed tight so no steam can get out (use a stapler if you really need to!)
The combination of salmon, potato, fennel and dill is a classic one. You probably know I love my spice, but in this case you get a huge amount of flavour from so few ingredients and a squeeze of lemon at the end is all that’s needed. Don’t scrimp on the butter – the dish really needs it and it adds so much flavour and butteryness (obviously!) to your potatoes and fennel. I add a tiny splash of wine, which cooks off in oven, steaming your fish and vegetables to perfection.
Be careful opening up your parcels (hot steam!) and enjoy!
Sabrina Goodlife.
Ingredients
- Salmon fillet (skinless and boneless, 1 per person)
- Fennel (quarter bulb per person)
- Fresh dill or fennel fronds
- Baby potatoes (5 per person)
- Butter
- Lemon
- Any white wine
- -
- Baking parchment
Instructions
- Parboil your potatoes. Whilst the potatoes are boiling, remove any green from the fennel bulb and using a mandolin, finely slice.
- Measure your baking parchment - If you have a conventional, 4 hob oven, measure the width of your oven in parchment, then fold in half.
- Remove your parboiled potatoes and drain. Turn off the hob and melt a nob of butter in the pan (you shouldn't need to use any extra heat). Whilst the butter is melting, slice your potatoes to roughly the thickness of a £1 coin
- Just right of the the middle of your baking parchment, add a layer of potato, then fennel, salt, pepper, dill and butter. Your seasoning should be generous. The salmon will be sitting on top, so if you have a long fillet, arrange in a long line.
- Repeat step 4, then add salmon fillet, salt, pepper, a squeeze of lemon, half a cap of white wine, and more butter. Top with a sprig of dill.
- Fold over your parcel, and seal along the edges.
- Place parcel directly onto the oven shelf and bake at 200 degrees for 20 mins
- After removing from the oven, place on a plate and carefully open (opening will release hot steam). Squeeze over a little more fresh lemon, and enjoy!
Notes
This recipe works with any meaty fish - cod or tuna also work well.
Its' crucial that your parcel is sealed tight, If you are struggling, use a stapler to seal the folded edges.
If you are cooking more than one parcel, add an extra 5 mins to the cook time.