Salmon Papillotes With Fennel, Potatoes, And Olives

Recipe Ingredients

1		Fennel bulb - stalks discarded (small)
3		Carrots - (1/2 lb) (medium)
1/2 lb	227g / 8oz	Small red potatoes
1/2 cup	118ml	Kalamata olives - slivered
2 teaspoons	10ml	Finely-grated fresh lemon zest
4 teaspoons	20ml	Fresh thyme leaves
2 teaspoons	10ml	Garlic cloves - minced (large)
3 tablespoons	45ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Center-cut salmon fillet - (1 1/2 lbs) - skinned, and
		Fish cut into 4 square pieces
4 oz	113g	Butter - (1 stick) - quartered evenly
1		Lemon - juiced
		Special Equipment
		Mandoline or other manual slicer
4		Parchment paper
		Kitchen string

Recipe Instructions

Preheat oven to 400 degrees.

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.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B59) - from the TV FOOD NETWORK

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