Salmon A Papillote With Fennel
Salmon cooked in a parchment parcel stays most and infused with the fennel flavours, all you have to add is a few spinach leaves and a grain of your choice barley, quinoa or wild rice?
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Parchment paper
- Baking sheet
- Oven
Ingredients
- 4 Wild or organic salmon fillets (100g each)
- 1 tbsp Refined olive oil
- 2 Bulbs of fennel
- 8 Sprigs parsley
- 20 Asparagus tips (when in season)
- Salt
- pepper
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