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Salmon Fillets With Dill Butter
Cook the potatoes in boiling water until they are softening but not completely tender through to the center. Drain and cut into slices about 1/6 inch in thickness. Preheat the oven to 400 degrees F. Trim any little fronds from the fennel and reserve. Halve the fennel and remove any discolored or coarse outer leaves. Cut out the core from each piece. Slice the fennel finely (it's best with a mandol. . .
Prep Time: 00:00
Cook Time: 00:00
10 1/2 oz small round red or white potatoes
1/2 small fennel bulb
3 tablespoons unsalted butter, melted
8 sprigs of dill, fronds from half of them chopped
4 fillets of salmon (thick pieces from the center of the salmon) about 5 ounces each
1/4 cup dry white vermouth
1Cook the potatoes in boiling water until they are softening but not completely tender through to the center. Drain and cut into slices about 1/6 inch in thickness.
2Preheat the oven to 400 degrees F.
3Trim any little fronds from the fennel and reserve. Halve the fennel and remove any discolored or coarse outer leaves. Cut out the core from each piece. Slice the fennel finely (it's best with a mandolin but a sharp knife will do). Melt the butter.
4Cut out eight squares of nonstick parchment paper, each roughly 16 X 15 inches, and set them on top of each other in pairs to make four double-layered parcels.
5Brush the middle of each top layer with butter. Divide the potatoes and fennel among the parcels, layering them up with the chopped dill and seasoning and drizzling with butter as you go.
6Put the salmon fillets on top of the vegetables, season and pour on the rest of the butter. Add a splash of vermouth and a sprig of dill to each parcel.
7Carefully bring two sides of the parcel together, folding them over to seal the edges, to make a kind of boat/tent. Seal each parcel by twisting the ends. Do not completely cover.
8Place on a metal baking pan and cook for 25 minutes, until the fish is cooked through. (Time will vary depending on the thickness of the salmon). Unwrap at the table to serve.
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