Salmon Baked on Parchment Paper with Capers and Caper Beurre Noisette - Tom Aikens

Salmon Baked on Parchment Paper with Capers and Caper Beurre Noisette - Tom Aikens

Baked salmon, fresh and tasy and another brilliant recipe from Tom Aikens, supporter of WWF's Earth Hour 26th March 2011

(Serves 4)

Ingredients

  • 600g organic salmon fillet sliced very thinly almost carpaccio style (you could also use sea bass, halibut or sea trout)
  • 40g chopped mini capers
  • 2g coarse sea salt
  • 8 turns of fresh black pepper
  • 100ml olive oil
  • 40g butter
  • 1 lemon
  • 4 x 4” squares of parchment paper brushed with olive oil

Procedure

  • Pre-heat the oven to 200°C
  • Take a baking tray and place it in the oven so it gets very hot.
  • Drizzle the olive oil onto the four sheets of paper and sprinkle with salt and milled pepper add half the chopped capers on top of the parchment paper.
  • Lay the salmon slices over the top.
  • Season again with salt and pepper.
  • Drizzle with some more olive oil and then place zested lemon peel over the salmon and add a little juice.
  • Open the oven and carefully place the salmon directly onto the hot tray and put back into the oven for 2-3 minutes until the salmon is just cooked and still pink.
  • Take the salmon off the tray and flip the salmon onto dinner plates; peel back the paper, so the capers are on the top.
  • Spoon over the caper butter.

For the caper butter

Ingredients

  • 100ml olive oil
  • 250g banana shallots, sliced lengthways
  • 2 bay leaves
  • 4 cloves of garlic finely diced
  • 2 tsp chopped thyme
  • 10 turns of fresh milled black pepper
  • 2g coarse sea salt
  • Cook off 150g butter to beurre noisette until the butter is golden brown
  • 80g whole baby capers
  • 50ml white wine vinegar
  • 50ml lemon juice
  • 50g lemon segments
  • 2g chopped flat parsley

Procedure

  • In a saucepan on medium heat add the olive oil then the shallots, garlic, thyme, and bay leaf, cook slowly until tender for 2-3 minutes.
  • Add the salt and pepper, brown butter, capers, white wine vinegar, lemon juice and lemon segments, and warm this through, finishing with the chopped parsley.
Salmon Baked on Parchment Paper with Capers and Caper Beurre Noisette - Tom Aikens

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