Fish recipes
Salmon en Papillotte
1 x 4 lb. salmon
1 x lemon, thinly sliced
1 x bulb fennel, finely sliced
2 inch fresh ginger, peeled and chopped
1/2 cup olive oil
1/4 cup white wine
1 x egg

Trim the fins of the salmon so that they are neat. Open the salmon and stuff the cavity with the lemon slices, fennel and ginger, season with salt and pepper.

Tie the salmon closed with kitchen string at three places down its body. Tie its mouth closed so that it does not gape open during cooking. Place the fish on a large piece of parchment paper. Drizzle the olive oil over it.

Then brush one edge of the paper with egg white and fold the other over on top. Brush it again and fold it over once again. Repeat until the parcel is sealed.

Put the salmon on a baking tray and cook for 15 minutes or until the bag is completely puffed up. Cut the bag open with scissors and lay the salmon a serving dish and spoon any juices round it. Serve with lemon wedges.

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