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Fish | |
| Salmon: Kosher salt and freshly ground black pepper 1 tablespoon canola oil 1 bulb fennel, cut into 1/4-inch slices 2 small Yukon gold potatoes, peeled and sliced 1/8 inch thick Four 5-ounce skinless salmon fillets 1/4 cup white wine 2 tablespoons butter, separated into 4 pats 1 tablespoon minced fresh tarragon 1/4 shallot, finely minced Tapenade: 1 cup pitted manzanilla olives, rinsed, drained and finely chopped 1 tablespoon capers in brine, rinsed, drained and finely chopped 1 anchovy, minced 1 clove garlic, minced 1/4 cup olive oil 2 teaspoons lemon juice 1 teaspoon honey 1 tablespoon minced fresh parsley | |
| For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt. Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside. Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside. Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper. Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness. For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley. Open the packets at the table and top each with a spoonful of the tapenade. | |
Unrated | |
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