This is the one Don sent to me for "Posh Fish n Chips". It tastes fantastic and the recipe is easy even for a complete no-hoper in the kitchen like me. I'll be making it for me mammy next week smile.gif

Salmon "en papillote" wiv chips.
For 2 People

2 nice salmon fillets - one per person, preferably skinned.
Glass white wine
Olive oil, extra virgin of course
Sea salt
3 plump cloves garlic
1 small dried red chilli
Bunch fresh parsley
2 Bay leaves
Potatoes
Rocket Leaves
Sesame Oil
6 Black Peppercorns
Aluminium Foil

Get a good long bit of foil, half a meter or so and fold in half , shiny side on the oustide to make a double-thick sheet. This is going to be the parcel ("en papillote") bit of the recipe that the fish is cooked in. Basically the fish will be put onto the foil, folded up like a cornish pasty, leaving some air inside the parcel, and in effect making a steam room. The parcel is roasted, and the fish steams itself to perfection.

First, crush the garlic into a paste, and mix with some oilive oil (3 tbsp), the white wine and crumble the dried chilli in. Mix well.

OK, fish parcel building time. Lay out one piece of foil to make your first parcel. Rub the middle of the foil, where the fish will sit, with some olive oil. Season the salmon both sides with sea salt. Lay a piece on the foil,
and spoon hlaf of the wine/oil/garlic/chilli mix over the fish. Chuck in 3 peppercorns, the bay leaf, and a sprig of parsely.
Fold the edges of the foil up, and bring all sides together to form a cornish pasty like parcel. It's easy, it'll just sort of happen as you bring the edges in. You need as close to airtight as you can get it, but just get it closed up nice really.
Repeat with the second fish piece, and you have 2 parcels. Put them to one side.

Heat an oven to 200 degrees.
When the oven is hot, put a baking tray in that we'll roast the spuds on.
Peel the spuds, and slice into thick rounds. Big round discs.
Blanch them in boiling water for a couple of minutes then drain.

Get the hot tray out, add some olive oil, a goooood pinch of dried herbes de provence, italian mixed herbs or whatever, then chuch in the tatties. Good sprinkle of salt, and in the oven they go. Roast spuds.

The potatoes will take about 40 minutes (?) or so, but I don't know your oven. The fish will take little time. Check one after 10 mins, but a little longer may be needed, depending how thick the fish fillets were.
Serve the fish in the parcel, but rip it back to show the fish, and sprinkle with LOTS of fresh parsley, and add a good wedge of lemon before serving.

A nice bit of rocket leaves as a side salad would be nice with a nutty dressing. Add a drop or two of sesame oil to about 4 tablespoons of olive oil, and pour over the salad, then add a sprinkle of salt.

Respect to the Don!