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Topping Salmon with our Chilli Chutney adds a extra special chilli twist.
4 pieces of fresh Salmon
Butter
1 Lemon
Salt & Pepper
Fresh Fennel leaves
2 tablespoons Tiptree Chilli Chutney
4 pieces greaseproof/parchment paper
Set oven at 165 fan degrees.
On each piece of parchment paper carefully butter where the fish will sit.
Place fish skin side down on buttered paper, add salt, pepper and juice from ½ lemon and top with thin slices of butter and fennel leaves.
Fold overs sides of paper to make a parcel and twist up the ends.
Place on a baking sheet and cook for 10 minutes. (Checking to ensure the fish is cooked).
Heat Chilli Chutney with juice from ½ a lemon in a pan.
Remove fish from the oven and place each portion on serving plate (remove skin if preferred) and brush the top of fish with Chilli Chutney and garnish with fennel leaves.
