
For the Salmon:
Salmon is wrapped with fennel, lemon, butter and white wine.
For 2 Portions:
- Preheat your oven to 220C degrees. Once hot, remove the lid but leaving the paper in place. Bake in oven for 11 minutes.
- Remove from oven, do not unwrap, place in warm location above the oven for 5 minutes, open and check it is cooked to your liking. After plating, pour all the juices and aromatics over the fish and top with chive & dill creme fraiche.
For 4 Portions:
- Preheat your oven to 220C degrees. Once hot, remove the lid but leaving the paper in place. Bake in oven for 16 minutes.
- Remove from oven, do not unwrap, place in warm location above the oven for 5 minutes, open and check it is cooked to your liking. After plating, pour all the juices and aromatics over the fish and top with chive & dill creme fraiche.