Salmon Papillotes With Fennel, Potatoes, And Olives

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 small fennel bulb, stalks discarded
• 3 medium carrots (1/2 pound)
• 1/2 lb small red potato
• 1/2 cup kalamata olive, slivered
• 2 teaspoons finely grated fresh lemon zest
• 4 teaspoons fresh thyme leaves
• 2 cloves garlic, minced
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 (1 1/2 lb) center-cut salmon fillets, skinned and fish cut into 4 square pieces
• 4 ounces butter, quartered evenly
• 1 lemon, juice of

Recipe

• 1 special equipment: a mandoline or other manual slicer, 4 pieces parchment paper, kitchen string preheat oven to 400 degrees f.
• 2 halve fennel bulb lengthwise.
• 3 remove most of core, leaving enough intact to keep layers together when sliced.
• 4 using manual slicer, cut fennel bulb (lengthwise), carrots (diagonally), and potatoes into 1/8-inch-thick slices, keeping vegetables separate.
• 5 blanch vegetables, separately, in salted boiling water: fennel 2 minutes, carrots 1 minute, potatoes 2 minutes.
• 6 transfer fennel and carrots with a slotted spoon to a bowl of ice water then drain well.
• 7 drain potatoes.
• 8 toss fennel and carrots with olives, zest, thyme, half of garlic, 2 tablespoons olive oil, and salt and pepper, to taste.
• 9 toss potatoes with remaining oil and garlic and salt and pepper, to taste.
• 10 fold the parchment paper in half along the longest side.
• 11 divide potato mixture among centers of parchment squares.
• 12 season salmon with salt and pepper and place on top of potatoes, then top salmon the fennel mixture.
• 13 add a pat of butter to the package and a squeeze of lemon juice.
• 14 fold the parchment paper up over fennel mixture and crimp the edges.
• 15 place packages directly on hot baking sheet in oven and cook 20 minutes.
• 16 serve immediately.