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.

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