Salmon en Papillote


prep 0:05       total 0:20


1 servings



1 (6 oz.) fillets of wild salmon
2 tbsp. white wine
2 tbsp. pernod
2-7/8 oz. sliced fennel bulb
7/8 oz. unsalted butter
1 handful fennel tops
Seasoning, to taste


Cut a large square of grease proof (parchment) paper. Place a layer of sliced fennel atop the paper. Place the seasoned salmon fillet on top of the layer of fennel and place the fennel tops on the salmon.

Fold the parchment paper over, and crimp or fold 2 of the 3 open sides so that nothing can escape. Add the pernod, white wine and butter. Now fold or crimp the remaining open side to make what looks like a small parcel. Place in a 350°F/180°C for around 10 minutes (though longer for particularly thick fillets).

To serve place the whole thing on a plate and open at the dinner table allowing the steam and aroma to escape. It is best to make these individually rather than one big one for multiple guests. If the salmon is thick, and longer than 10 minutes is needed in the oven it is sometimes a good idea to moisten the parchment paper first. Serve with new potatoes and petit pois.

Author's Comments

Simple and impressive way to serve fish.

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