"I created this first receipe because I particularly like fish (after all our B&B is only 50 yards from the sea!) and cheese. If possible, use transparent papillote paper instead of baking parchment (it is available at specialist kitchenware shops) to create the complete intended effect”
Ingredients for 4 people
- 4 salmon steaks
- 150g gorgonzola cheese
- Around 10 stoned black olives
- 4 or 5 sun-dried tomatoes
- 1 chopped shallot
- fresh or frozen tarragon
- good-quality balsamic vinegar
Pre-heat your oven to 180°C. Cut out 4 large pieces of transparent papillotte paper or baking parchment, each large enough to contain a salmon steak, with a little extra space. Place each salmon steak on a piece of the paper or parchment, and grate the gorgonzola over them. Chop the olives and sun-dried tomatoes finely and sprinkle over the salmon steaks, followed by the chopped shallot, a few leaves of tarragon, a few drops of balsamic vinegar and pepper to taste. Fold the paper or parchment around the contents to form papillotes, sealing loosely with a pleat. Bake in the oven for around 10 minutes until the salmon is cooked through.
I serve this with a mixture of wheat, barley and spelt, and a dry white wine such as a Menetou-Salon, Sancerre or Pouilly fumé.