Salmon En Papillote

Prepare the ingredients. This is what awaits you on the plate - prepare the ingredients in advance so the work goes smoothly 🥕🔪 Preheat the oven to 180 C.

Bring water to a boil. Put water in a pot and bring it to a boil.

Separate the fennel fronds. Separate the top part of the fennel into delicate "fronds" and set them aside - they will later serve as garnish.

Slice the fennel. Place the green part of the fennel on the cutting board with the root end down, cut it in half, slice it into thin pieces, and trim off the woody part of the root.

Parboil the fennel. Add the sliced fennel to the boiling water, bring it back to a boil, and parboil for about 2 minutes. Then remove it and let it drain.

Prepare the tomatoes. Wash the cherry tomatoes and cut them in half.

Slice the shallot. Peel the shallot and cut it into small dice.

Prepare the parsley. Optionally pick the parsley leaves and slice them into thin strips (chiffonade). You can save the stem, for example, for stock.

Assemble the papillote. Prepare parchment paper and place the cherry tomatoes, shallot, parboiled fennel, and optionally the parsley on it. Season the vegetables with salt and pepper. Place the salted salmon on top of the mixture, optionally grate some lemon zest over it, squeeze on the lemon juice, and lightly deglaze everything with wine.

Bake and serve. Wrap the papillote carefully, place it in the preheated oven, and bake for about 15 minutes. After baking, carefully cut open the papillote and serve immediately 🍽️🐟 You can garnish with the reserved fennel fronds if you had them on the fennel