For the salmon parcels
- 1 leek, trimmed and finely sliced
- 1 fennel bulb, trimmed and finely sliced
- 1 garlic clove, grated
- A pinch of saffron threads
- 1 beef tomato, halved and thinly sliced
- 6 strips of orange peel
- 4 skin-on salmon fillets
- 10 g fresh parsley
- 100 ml white wine
For the cheat’s rouille
- 65g mayonnaise
- a pinch of saffron
- 1 teaspoon olive oil
- 1 garlic clove, grated
- 1 lemon
Sea salt and freshly ground black pepper
Olive oil, for frying
- Preheat the oven to 180 ̊C fan/200 ̊C/400 ̊F/Gas 6.
- Heat a drizzle of olive oil in a large frying pan/skillet on a medium heat and, once hot, add the sliced leek and fennel. Sweat, stirring often, for 10 minutes. Add the garlic and cook for a further minute, then remove from the heat. Add the pinch of saffron and mix to combine.
- Put two large pieces of parchment paper, about 40.5-cm/16-inch square each, onto a clean work surface. Divide the sliced tomato between each piece, placing it in the centre, in a rough square shape (you are going to place the salmon on top, so make a bed for 2 fillets per piece of paper). Add the orange peel.
- Next, divide the fennel and leek over the tomato. Add two raw salmon fillets to each open parcel, skin-side down, and tear the parsley over the top.
- Season with salt and pepper and then bring the edges of the paper together, rolling the edges over and pinching tightly to seal. Before you finish the seal on each parcel, pour the wine into the openings, dividing it evenly. Seal the final section of the parcels, transfer to a baking sheet, then place on the top shelf of the oven.
- Bake for 8–12 minutes, depending on how you like your salmon cooked. (For more well-done fillets, bake for 12 minutes.)
- Meanwhile, make the cheat’s rouille. Add the mayonnaise, saffron and olive oil to a bowl. Add the garlic followed by the lemon zest – grate half of the zest in. Mix well with a small pinch of seasoning and taste. Add a squeeze of lemon juice if it needs it.
- Remove the parcels from the oven and carefully transfer the sealed parcels to a serving plate. Take to the table and enjoy opening the parcels together. Divide between plates and add a dollop of ‘rouille’ on the side. If you have some leftover lemon, cut it into wedges to serve.
Recipe taken from Home Bird by Megan Davies, published by Ryland Peters & Small
Swap ins: The ingredients used lend themselves best to the traditional bouillabaisse dish, but swap in onion, spring onion/ scallion or carrot ribbons instead of leek and fennel if needed and any type of tomato is fine. Use white wine vinegar or just water if you don’t want to use wine.
Serve up leftovers cold with salad.