4 salmon cutlets or fillets
1 tablespoon olive oil
1 tablespoon water
Sea salt and ground black pepper
Prep to Cook: Aluminium foil, pastry brush, basin, roasting tray, French cooks knife
Prep: Turn oven on to electric 170C or Gas Mark 3
Use the back of the knife (blunt) to scrape away the scales on the fish skin
Rinse the fish to remove any loose scales
Brush the fillets with olive oil and sprinkle with salt and ground pepper
Brush the foil with oil and lay the fish pieces next to each other
Put a spoonful of water over the fish
Slice the lemon and lay the lemon slices over the fish
Wrap the fish to make a pouch and fold over the ends to seal in the fish
Place in the oven for 15 – 18 minutes
Foil wrapped salmon cutlets ensure delicate, tender pieces of salmon that melt in the mouth.
Lightly poached salmon is perfect with freshly boiled pasta and 2 tablespoon crème fraiche with diced chives.
Cooks Know How: This method of cooking retains the moisture in the flesh keeping it juicy and flavoursome. Gentle oven heat will turn the water in the foil wrap to steam and this in turn cooks or poaches the fish flesh without excessive shrinkage. The fish proteins firm up slightly but do not go hard. The acid in the lemon juice also helps tenderise the fish flesh and of course it adds a sharp flavour that contrasts well with the fishiness. Olive oil acts as a lubricant and also adds a flavour. Salmon should be delicate, the flakes of fish just holding together so that when eating it almost falls apart. You will get perfect, moist and tender salmon using this wrap method.
Try a fillet of sea bass cooked this way or any white fish fillet you like.