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salmon en papillote

Salmon en Papillote

Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 480 kcal
Author Adrian York

Ingredients

  • 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

For the aubergine stew

  • 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

Instructions

  1. Heat your oven to a temperature of 220°C/Fan 200°C/Gas 7.
  2. Cut a piece of baking paper to double the size of your baking tray and place onto the baking tray

  3. Lay both salmon fillets on the baking tray 

  4. Season fish with sea salt, pepper and fennel seeds

  5. Slice 1 clove of garlic thinly laying slivers over the salmon fillets

  6. Slice 2 stuffed olives thinly and lay slices over the salmon fillets

  7. Slice half a lemon into slices and place onto the fish

  8. Drizzle 20 ml olive oil  over the fish

  9. Pour 100 ml vermouth over the fish

  10. Fold over the baking paper to create a parcel and place in the oven on the middle shelf 

  11. Cook fish for 15-18 minutes until the fish flakes easily with a fork

    Forman salmon en papillote 3

For the aubergine stew

  1. 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.

  2. pour the oil into a medium-sized pan and over a high heat.

  3. 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

  4. Add the vinegar and more oil as needed, lower the heat and simmer for 15 minutes

  5. 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