Salmon Papillotes With Fennel, Potatoes, and Olives
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 small fennel bulb, stalks discarded
- 3 medium carrots (1/2 pound)
- 226.79 g small red potato
- 118.29 ml kalamata olive, slivered
- 9.85 ml finely grated fresh lemon zest
- 19.71 ml fresh thyme leaves
- 2 clove garlic, minced
- 44.37 ml extra virgin olive oil
- salt & freshly ground black pepper
- 680.38 g center-cut salmon fillets, skinned and fish cut into 4 square pieces
- 113.39 g butter, quartered evenly
- 1 lemon, juice of
directions
- Special equipment: a mandoline or other manual slicer, 4 pieces parchment paper, kitchen string Preheat oven to 400 degrees F.
- Halve fennel bulb lengthwise.
- Remove most of core, leaving enough intact to keep layers together when sliced.
- Using manual slicer, cut fennel bulb (lengthwise), carrots (diagonally), and potatoes into 1/8-inch-thick slices, keeping vegetables separate.
- Blanch vegetables, separately, in salted boiling water: fennel 2 minutes, carrots 1 minute, potatoes 2 minutes.
- Transfer fennel and carrots with a slotted spoon to a bowl of ice water then drain well.
- Drain potatoes.
- Toss fennel and carrots with olives, zest, thyme, half of garlic, 2 tablespoons olive oil, and salt and pepper, to taste.
- Toss potatoes with remaining oil and garlic and salt and pepper, to taste.
- Fold the parchment paper in half along the longest side.
- Divide potato mixture among centers of parchment squares.
- Season salmon with salt and pepper and place on top of potatoes, then top salmon the fennel mixture.
- Add a pat of butter to the package and a squeeze of lemon juice.
- Fold the parchment paper up over fennel mixture and crimp the edges.
- Place packages directly on hot baking sheet in oven and cook 20 minutes.
- Serve immediately.
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