Salmon en Papillote with Vegetables

Preheat the oven to 220°C, or 200°C for a fan oven, or gas mark 7. Cut four sheets of parchment paper, each approximately 40 × 50 cm.

Combine the zucchini, carrots, fennel, leek, and garlic in a large bowl. Drizzle with olive oil, season with half the salt and pepper, and toss well to coat.

Fold each parchment sheet in half widthways to crease the centre, then open flat again. Divide the vegetable mixture evenly across one half of each sheet, mounding them slightly to form a bed for the fish.

Lay a salmon fillet on top of each vegetable bed. Season the fillets with the remaining salt and pepper. Place a cube of cold butter on each fillet, then lay 2–3 lemon rounds, a sprig of tarragon, and a sprig of thyme on top.

Drizzle 15 ml of white wine over each portion.

Fold the empty half of parchment over the fish and vegetables. Starting at one corner, make small overlapping pleats all along the open edge, folding tightly to create a sealed parcel. Twist the final corner under to lock it closed.

Place all four parcels on a large baking tray and bake for 18 minutes, until the parcels are puffed and lightly golden — the fish should reach an internal temperature of 63°C when checked immediately upon opening; use a meat thermometer inserted through the parchment into the thickest part.

Transfer each parcel to a warm plate. Carefully cut open the parchment with scissors at the table to release the steam. Garnish with the reserved fennel fronds and serve immediately.