This dish is great for two or four people. The time of preparation isn't very long and if you prepare it beforehand you could go out and when you get back home you just pop it in the oven and 14 minutes later its on the table. Also it doesn't make your oven smell!
2x 160 g fillets of organic salmon
1 bulb of fennel (cut into 1cm slices and blanched)
200 g of pink fur or other waxy potatoes (cooked through with their skins on)
8x datterini or cherry tomatoes (cut into 1/4s)
1 clove of garlic (cut into thin slices)
8 x Taggiascha olives ( pitted))
6 leaves of basil
50ml dry vermouth
Take a large sheet of tin foil and fold it over so you have a square of tin foil. Brush with olive oil.
Take your cooked potatoes and remove the skins. Cut them into 1cm slices lengthways and place them flat on the tin foil.
Pour olive oil onto the salmon fillet and season. Place on top of the potatoes. Then scatter over the fennel olives garlic tomatoes and basil. Season with salt and pepper then fold over the foil and seal all but one of the edges.
Pour in the vermouth and seal up the bag so it is air tight. Place on a hot baking sheet and put the sheet into an oven at 180ºC for approximately 10-12 mins.
Take out of oven and leave to rest for two mins. Open the foil bag and with a fish slice or pallet knife carefully plate the Salmon so that the potatoes are on the bottom of the plate and everything else is on top.
Serve with a fruity Soave classico.
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