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Salmon barbecued en papillote

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Photo: david griffen, courtesy of Great British chefs
Photo: david griffen, courtesy of Great British chefs

    This is an effortless way to cook salmon on the barbecue. The tin foil allows the fish to retain its moisture while absorbing flavours from the marinade. Double or triple the quantities if serving for a larger crowd, and for added flavour leave the salmon in the marinade well before cooking.
    Serves 2
    Preparation: 10 minutes
    Cooking: 10 minutes

    INGREDIENTS
    2 salmon fillets, approximately 120g each
    1 fennel bulb, root removed and sliced
    2 vine tomatoes, sliced
    1 shallot, finely chopped
    20g of flat-leaf parsley, chopped
    20ml of Pernod
    30ml of dry white wine
    1 lemon, zested and juiced
    Salt, black pepper

    METHOD

    Set aside a handful of the fennel slices for garnish and place the rest in a small pan covered with water. Add a pinch of salt and bring to a simmer to blanch. Drain and refresh in ice water.

    Split the ingredients in half so you can create two separate foil bags of salmon. Lay a 30cm by 15cm sheet of tin foil out and fold in half length-ways, then unfold — leaving the sheet with a crease down the middle.

    Place the slices of tomato down on one half of the foil, season with salt and pepper. Add the shallot, blanched fennel and parsley and top with the fillet of salmon. Season again and then sprinkle with lemon juice and zest before drizzling Pernod and white wine over the fillet.

    Fold the other half over the salmon and tuck in the other sides, ensuring you leave no gaps and are creating a sealed foil parcel. Repeat this process for the other fillet.

    Place the parcels on a hot barbecue to steam; if you like your salmon rare, allow 6 minutes; if you desire a well-cooked fillet, allow 10 minutes

    Cut open the bags with scissors. Serve onto plates and garnish with the reserved slices of fennel.

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