More foil flavours

After the last post, a couple of people suggested different sets of flavours.  It's important to come up with the right balance of acidity and salt to cut through the potential blah-egginess of the salmon, but I've had a think.  I'll add extra flavours here as I test them out.

Salmon with rosemary in foil

Rosemary is great but you have to be careful not to add too much, to prevent the foil parcel becoming, essentially, a spa bath.  You'll also have to add extra salt.  Rosemary also needs something smooth and creamy and fatty to counteract its harsher edges; here, that's butter.

Ingredients

These are all for one serving

• somewhere between a hazlenut-sized knob of butter and a walnut-sized knob of butter.  Nearer a walnut is better, but you might have dietary considerations
• sea salt
• crushed black peppercorns
• about a tablespoon (before chopping) of fresh rosemary leaves
• a dry, lemony white wine e.g. pinotage rather than chardonnay - 50 ml
• One salmon fillet

As before, get a 30 cm^2 square of foil.  Take the knob of butter and grease the centre of the foil with about half of that; reserve the rest for later.

Put the salmon fillet on the centre of the foil, diagonally.  Put little nibbets of the rest of the knob of butter over the top of the fillet.  Scatter a good pinch of sea salt over the fillet, and a good grind or two of the pepper. 

Chop the rosemary leaves quite finely and scatter them over the top of the fillet (the 'lazy' method is simply to use a pair of scissors and snip the leaves onto the top of the fillet, but I'm not sure that this is actually less work).

Pour 50 ml of the white wine around the fillet, rather than over the fillet.  You could use a little more if you can get your silver foil to contain it.  You don't want to pour it over the top of the fillet because you want the butter to melt into the fillet and into the wine to make the sauce.

What you have should now look like this:

See the butter on top of the fillet, there?  The salt crystals have already started melting in.  You can just about see the white wine, if you squint.

Fold the corners up to make a dumpy handbag, as before, and cook as before.  You might want to let the dumpy handbag sit for fifteen minutes to half an hour before cooking to let the bruised and cut rosemary release more of its scent, and to let the salmon marinate a little bit.

Eat with boiled new potatotoes, as before.