Baked Salmon stuffed and wrapped in grape vine leaves Recipe

How to make it

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• OVERNIGHT
• Reconstitute the currants in verjuice
• Roast the pine nuts and allow to cool
• COOKING DAY
• Preheat oven to 120 deg C
• Slice the base of the fennel bulb and spread over a small baking tray (reserve the top for garnish)
• Cut the salmon into two equal pieces
• Make a stuffing by mixing together the roasted pine nuts, currants, finely chopped onion, herbs and 25g of butter to hold it together.
• Rinse the grape leaves, pat dry and lay out on a fresh chopping board for the 'salmon sandwich'
• Place one piece of salmon down and season well with salt and pepper
• Place all stuffing on top
• Place second piece of salmon on top of the stuffing mix and season well
• Wrap the parcel in the vine leaves and tie with string, making sure the leaves are covering all the salmon
• Place this parcel on top of the sliced fennel, add verjuice/white wine and the rest of the butter
• Bake at 120 deg C for 50 minutes, turning once after 25-30 mins
• Baste with pan juices once or twice through cooking
• Notes:
• At the finish of cooking time, take salmon parcel from the oven and allow to rest for 10 mins upside down.
• Turn oven up to 200 deg C to finish cooking the fennel
• Return the rested salmon parcel to the oven to 'flash' reheat before cutting off the string and carving into thick slices
• Garnish with the fennel tops and a spray of chervil along with a verjuice beurre blanc