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We would recommend using the Steam function at 100˚C with your Caple steam oven.
This can also be done over a gas burner or in the oven. It’s a one pot dish, or in this case, a one bag dish – the only thing you will need to wash up are the plates!
What you need
4 120g Fresh salmon fillets
1 Fennel bulb, root removed + sliced
3 Vines of tomatoes, sliced
1 Shallot, finely chopped parsley
40g Chopped flat-leaf
50ml Pernod
60ml Dry white wine
Zest + juice of 2 lemons
Salt
Fresh black pepper
Recipe
Set aside a handful of the fennel slices for garnish and place the rest in a small pan covered with water. Add a pinch of salt and bring to a simmer to blanch. Drain and refresh in ice water. Split the ingredients into four piles so you can create four separate foil bags of salmon.
Lay 4 x 30cm by 15cm sheets of tin foil out and fold in half, then unfold – leaving the sheet with a crease down the middle.
Place the slices of tomato down on one half of the foil, season with salt and pepper. Add the shallot, blanched fennel and parsley and top with the fillet of salmon.
Season again and then sprinkle with lemon juice and zest before drizzling Pernod and white wine over the fillet.
Fold the other half over the salmon and tuck in the other sides, ensuring you leave no gaps and are creating a sealed foil parcel. Repeat this process for the other three fillets.
Place the parcels in the steam oven to steam; if you like your salmon rare allow six minutes, if you desire a well-cooked fillet allow ten minutes. Cut each bag open with scissors.
Serve the fillets onto individual plates and garnish with the reserved slices of fennel.
