How to make it

  • Reconstitute the currants in verjuice
  • Roast the pine nuts and allow to cool
  • 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

Reviews & Comments 2

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    " It was excellent "
    notyourmomma ate it and said...
    I love anything wrapped in grapeleaves and this filling rocks. Delicous. Wonderful flavor.
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    " It was excellent "
    jimrug1 ate it and said...
    This is a cool recipe. I love fish wraped in grapeleaves. High five ......Jim
    Was this review helpful? Yes Flag

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