ingredients
serves 4
3/8 cup sweet butter
4 salmon steaks, about 6 ounce each
salt and pepper
1/2 ounce fresh root ginger, peeled and cut into julienne strips
grated zest of 1 lime
juice of 2 limes
4 scallions, trimmed and chopped
pinch of sugar
3 tbsp dry sherry
3 tbsp heavy cream
method
1. Cut four baking parchment or greaseproof paper rectangles, measuring about 12 x 8 inches. Using 2 tablespoons of the butter, grease the paper.
2. Put a salmon steak on one half of each paper rectangle. Season with salt and pepper. Scatter the ginger and lime zest on top, then sprinkle with the juice of 1 lime. Fold the other half of the paper over the top, brushing the edges together. Make small overlapping folds along the edges to seal. Put on a baking sheet and set aside.
3. To make the sauce, heat 1 tablespoon butter in a small pan, add the scallions and cook until softened. Add the remaining lime juice, sugar and sherry. Increase the heat and boil steadily until the liquid is reduced by half. .
4. Bake the fish papillotes at 200°C (180°C fan oven) for 12 - 15 minutes; the parcels will puff up.
5. Add the cream to the sauce and allow to bubble for a few seconds. Gradually whisk in the remaining butter, a piece at a time, taking the pan off the heat occasionally to prevent the sauce from splitting. The sauce should be smooth and slightly thickened. Season with salt and pepper to taste.
6. Transfer the papillotes to warmed plates, allowing guests to open their own parcels and savour the aroma. Serve the sauce separately.
