Salmon en papillote with fennel, lemons and Pernod

SERVES 6 READY IN 40 mins

INGREDIENTS ● 2 BULBS OF FENNEL (CORE REMOVED), SLICED (SAVE THE FRONDS FOR GARNISH)

● 4 ECHALION SHALLOTS, PEELED AND HALVED ● 40G BUTTER, DICED ● 50ML PERNOD ● 20ML WHITE WINE ● ½ BUNCH FRESH PARSLEY, CHOPPED ● 500G SKIN-ON SIDE OF SALMON ● 1

RED GRAPEFRUIT, CUT INTO SEGMENTS

1 Blanch the fennel in a pan of salted water. Drain and plunge into iced water.

2 Fold a sheet of baking paper in half along the width, open back up and arrange the fennel and shallots on one side, leaving a frame of at least 5cm around the edges. Dot cubes of butter over the vegetables, pour over the Pernod and wine and scatter with half the parsley. Place the salmon on top. Season.

3 Fold over the baking paper, and fold and twist the edges like a Cornish pasty, from one side to the other. Place on the barbecue and cook for 25 mins.

4 Transfer to a large plate or board, rip open the paper and scatter over the grapefruit, along with the remaining parsley. Garnish with fennel fronds.