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salmon steaks en papillote |
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Ingredients
- Serves 4
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Method |
60ml extra virgin olive
oil
finely grated rind of ½ a lemon and thinly slice the
other half
15ml lemon juice, juice from one ½
a handful each fresh parsley and fennel, chopped
4 salmon steaks, about 150g each
salt and freshly ground pepper |
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In a
small bowl whisk together the extra virgin olive oil, lemon
rind, juice and chopped herbs until smooth and set aside.
Preheat the oven to 190C/Gas mark 5. Cut out 4 squares of
foil or baking paper, large enough to wrap the salmon steaks.
Brush each square with extra virgin olive oil and brush the
steak with extra virgin olive oil mixture and garnish with
a slice of lemon. Seal each parcel tightly and place them
in an ovenproof dish or on baking sheet.
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Bake for
about 20 minutes. Remove from the oven and place each parcel
on a plate and open slightly to allow the steam to evaporate.
Serve with boiled potatoes and a crisp green salad |
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Preparation time: 25 minutes
Cooking time: 20 minutes |
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