Cape Salmon Papillote with Honey Orange Reduction

Serves 2

Ingredients
2x 180g Fresh Cape Salmon pieces
2 Sprigs rosemary
2 Sprigs thyme
2 Sprigs parsley
100g Butter
60g Goats feta cheese
260g Jasmine rice
2 Pinches saffron
100g Julienne vegetables (carrots, peppers and baby marrow)
200ml Orange juice
200ml Honey
2 Large sweet potatoes
Heavy foil (enough to wrap fish pieces)

Method
Preheat oven to 180’C.
Cut sweet potatoes into discs, and bake in oven approximately 15 minutes until soft.
Remove and arrange on two plates.

For reduction, simply boil honey and orange juice in saucepan for 15 minutes over medium heat.
Set aside from heat once it reaches a thick, sticky consistency.

Place each piece of fish on some foil, along with divided rosemary, thyme and butter.
Wrap fish snugly, and place each parcel on a dry frying pan on high heat for 12-15 minutes.
Remove from heat and let stand in foil for a few minutes.

Boil jasmine rice, with saffron added to the water.
Mix cooked rice with feta and julienne vegetables, and arrange on two plates with potato.
Remove fish from foil, place on rice, and garnish with parsley sprigs.
Drizzle honey orange reduction onto each plate and serve.

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