Salmon barbecued en papillote

• 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 in half so you can create two separate foil bags of salmon. Lay a 30cm by 15cm sheet of tin foil out and fold in half length-ways, 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 fillet.
• Place the parcels on a hot barbecue to steam; if you like your salmon rare, allow 6 minutes; if you desire a well-cooked fillet, allow 10 minutes
• Cut open the bags with scissors. Serve onto plates and garnish with the reserved slices of fennel.

Great British Chefs

First published in the JC November 24 2016