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Salmon Parcels! Salmon en Papillote Recipe.
The first time I came across H. Forman & Son, the family-owned salmon smoking business that dates back to 1905, was a few years back. I was on an early morning trip to Billingsgate Fish Market, choosing seafood to use for a cookery challenge. Along the way, I won a pack of Forman’s hand-filleted and hand-cured smoked salmon and was impressed by its subtle flavour and high quality. Made from fresh Scottish salmon and with its ‘deliciously mild London Cure’, Forman’s smoked salmon is produced in the only surviving smokehouse left in London’s East End, with Lance Forman, the founder Harry’s great-grandson, keeping the family tradition going. H. Forman & Son has now transformed into Forman & Field who alongside their smoked salmon sell a wonderful selection of foodie goodies. For special treats or gifts, they are now selling a wide selection of amazing hampers including The Ultimate Care Package, The Breakfast Bundle, The Meat Feast Bundle, and The Fishy Favourites Bundle which are all available for delivery.
I was invited to select a few items from one of the bundles to review. So as a decidedly fishy person, I went for 200g of the classic Forman’s London Cure Smoked Salmon which made a perfect lunch with some homemade sourdough bread, a slice of lemon and a green salad.
Two 150g line caught tuna steaks marinated in Teriyaki sauce were top quality. I like them just lightly seared in hot oil for a couple of minutes served on a bed of Udon noodles.
For our recipe we used the 2 x 150g fresh Scottish Salmon fillets for a classic dish called Salmon en Papillote, here served with a delicious aubergine stew and chips cooked as you prefer them.
- 20 ml olive oil
- 100 ml French vermouth
- sea salt and freshly ground pepper
- 1/2 tsp fennel seeds
- 1 garlic clove cut thinly into slivers
- 1/2 lemon cut into thin slices
- 2 stuffed olives cut into thin slices
- 2 salmon fillets
- 1 med aubergine
- 1 red onion
- 1 garlic clove
- 1 handful flat-leaf parsley
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried mixed herbs
- Heat your oven to a temperature of 220°C/Fan 200°C/Gas 7.
Cut a piece of baking paper to double the size of your baking tray and place onto the baking tray
Lay both salmon fillets on the baking tray
Season fish with sea salt, pepper and fennel seeds
Slice 1 clove of garlic thinly laying slivers over the salmon fillets
Slice 2 stuffed olives thinly and lay slices over the salmon fillets
Slice half a lemon into slices and place onto the fish
Drizzle 20 ml olive oil over the fish
Pour 100 ml vermouth over the fish
Fold over the baking paper to create a parcel and place in the oven on the middle shelf
Cook fish for 15-18 minutes until the fish flakes easily with a fork
Chop the aubergine into medium size pieces, peel and finely slice the onion and garlic, cut off the parsley stalks retaining the leaves and finely chop.
pour the oil into a medium-sized pan and over a high heat.
Add the aubergines stirring well to coat with the oil until it has a golden colour. Add the onions, garlic and parsley stirring well and cook for 3 minutes
Add the vinegar and more oil as needed, lower the heat and simmer for 15 minutes
Add salt and pepper and more olive oil to suit your taste, spoon the mixture into a small dessert dish (a Gü one is perfect) and serve onto the plate garnishing with the parsley
Once things open up again, Forman and Field also have a riverside Restaurant and Bar specialising in Forman’s smoked Scottish salmon and seasonal British food & drinks. The restaurant has the best view of the Olympic Stadium according to The Times newspaper, and next to the restaurant is the smokehouse which can be booked for tours.
We need to support top-quality British food companies like Forman & Field at the moment, so why not have a look at their website and give them a try.
Looking for something different? Do check our recipe for whole John Dory – a wonderful celebratory dish.