The parchment really seals in the flavour, intensifying the taste
- 4–6 thin slices of tomato
- salt and freshly ground black pepper
- 2 pinches of granulated or caster sugar
- 3–4 basil leaves
- 6 thin slices of cucumber
- 125 g (4½oz) salmon fillet, skin removed
- 10 g (1/3oz) butter
- For each serving cut out a piece of baking parchment or foil measuring about 30cm (12in) square.
- Add your fish and other ingredients to the parchment square, placing them to one side of the centre of the piece of paper.
- Fold the square in half to enclose the filling and then fold in the edges to seal and form a parcel. The finished parcel should be semi-circular in shape, looking rather like a Cornish pasty.
- Preheat the oven to 220°C (425°F/Gas 7).
- Place the tomatoes on the square of baking parchment (see above), season with salt, pepper and a pinch of sugar, then add the basil leaves followed by the cucumber. Next, place the salmon fillet on top, followed by the butter.
- Season again with salt and pepper and sugar and fold the baking parchment to form a parcel as above. Place on a baking sheet and cook in the oven for 12–14 minutes or until the salmon is just opaque all the way through.
More by Rachel Allen:
- Steak and watercress bearnaise
- Ivan's chinese crispy mackerel pancakes
- Smocked haddock and cockle soup