Salmon, Fennel & Potatoes En Papillote with Dill Butter

1.Melt the unsalted butter.

2.Cook the potatoes in boiling water until they are softening, but not completely tender through to the centre. Drain and cut into slices about the thickness of a sop coin.

3.Trim any little fronds you find on the fennel and reserve. Halve the bulb and remove the outer leaves if discoloured or very coarse. Cut out the core from each piece. Slice the fennel very finely (it's best to do this with a mandolin if you have one, but a sharp knife will do).

4.Preheat the oven to 200°C/400°F/gas mark 6. Cut out eight rectangles of greaseproof or baking parchment, each roughly 40 x 37cm (16 x 15in). Two pieces will go together to make each parcel.

5.Set the four double-thickness rectangles of baking parchment on a work surface and brush their middles with butter.

6.Divide the potatoes and fennel between them, layering with the chopped dill and seasoning and drizzling with a little butter as you go.

7.Put the salmon on top, season and pour on the rest of the butter. Add a splash of vermouth and a whole sprig of dill to each.

8.Carefully pull the doubled baking parchment layers up and over the fish, turning them to seal the edges; don't roll them up tightly, you want to make a kind of tent. Seal each parcel by screwing the ends as if making crackers.

9.Put the parcels on a baking sheet and cook for 15 minutes. Unwrap at the table to serve.