Salmon en papillote

Ingredients:

Salmon

• 1 tbsp. l. rapeseed oil
• 1 fennel root, sliced ​​0.5 cm thick.
• 2 potatoes, peeled and cut into 0.3 cm thick slices.
• 4 skinless salmon fillets, weighing 140 g each.
• 1/4 cup white wine
• 2 tablespoons butter, cut into 4 pieces
• 1 tbsp chopped fresh tarragon
• 1/4 shallot, chopped

Tapenade

• 1 cup pitted manzanilla olives, rinsed, patted dry and finely chopped
• 1 tbsp capers, rinsed, dried and finely chopped
• 1 anchovy, chopped
• 1 clove garlic, minced
• 1/4 cup olive oil
• 2 teaspoons lemon juice
• 1 teaspoon of honey
• 1 tbsp chopped fresh parsley

Preparation:

1. Prepare the salmon:

   
   Preheat oven to 150°C. Bring a saucepan of salted water to a boil.
   
2. Place a frying pan over medium-high heat and add vegetable oil. Season the fennel with salt and black pepper. Once the oil is hot, add the fennel and cook until golden brown on one side, 2-3 minutes.
3. Meanwhile, boil the potato slices in boiling water for 3 minutes, then drain.
4. Cut 4 pieces of parchment paper into large heart shapes, then fold them in half. Lift one side of each parchment heart, place some fennel in the center of the bottom half, then top with potatoes and a piece of salmon. Top each piece of salmon with a quarter of white wine, butter, tarragon, and shallots. Season with salt and pepper.
5. Begin closing the parchment rolls, crimping the edges with small folds to seal them tightly. Place them on a baking sheet and bake in the oven for 15-18 minutes, depending on your desired doneness.

6. Prepare the tapenade:

   
   While the salmon is baking, combine the olives, capers, anchovies, and garlic in a bowl. Add the olive oil, lemon juice, and honey and mix until smooth. Sprinkle the tapenade with chopped parsley.
   
7. Open the fish packages on the table and place a spoonful of tapenade into each serving.