Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

SALMON, FENNEL & GINGER CIDER EN PAPILLOTE

BY DANIEL HARRISON

 

 

This might have a posh sounding French name but it is the easiest simple supper dish you could possibly imagine! Wrapping the parcels tightly in parchment locks in all the wonderful flavours and allows the cider to gently steam the fish from the inside.

INGREDIENTS

4 Salmon Fillets

2 Fennel Bulbs, finely sliced

1 Lemon, very thinly sliced into rounds

1 Small Pack Cherry Tomatoes

8 tbsp Sydney Brewery Agave Ginger Cider

 

METHOD

1.     Preheat oven to 200°C. Cut 8 pieces of parchment paper to squares just larger than the salmon fillets. Place 4 pieces on a large baking tray.

2.     Divide sliced fennel between parchment pieces, top each with a salmon fillet and 3-4 slices of lemon. Scatter cherry tomatoes on top. Spoon 2 tbsp of cider over each salmon piece. Season to taste.

3.     Wrap each salmon fillet tightly using other pieces of parchment paper to form a parcel. Place in oven and bake for 15-20 minutes depending on how thick the salmon fillets are. Set each parcel on a plate and serve.

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