| Method |
| 1.
Skin, bone and clean salmon steaks |
| 2.
Prepare 4 aluminium foil sheets, approx 12" x 18" |
| 3.
Butter half of each of the foil sheets |
| 4.
Lay out on the bench |
| 5.
Season the foil sheet with salt & pepper and fold into an envelope
shape |
| 6.
Seal the two shortest sides, try folding over twice |
| 7.
Put fish stock, white wine and shallots on to boil and add saffron,
take off and cool a little |
| 8.
Carefully lay each envelope on the table and put the salmon
inside. Make sure that the buttered inside is on the table |
| 9.
Now sprinkle some vegetable julienne, tomato concasse, garlic
and thyme into each envelope |
| 10.
Carefully pick up the envelope so that the sealed side is downwards
and pour some stock into each |
| 11.
Seal the remaining open side to seal the envelope firmly |
| 12.
Lay each envelope on an individual baking sheet buttered inside
downwards and put into oven 200 c |
| 13.
Bake for about 8 minutes and then carefully take out |
| 14.
Put the baking sheet onto a gas fire and allow to inflate the
envelope |
| 15.
Serve quickly, opening the envelope by piercing with a large
knife in front of the diner. |
