Recipe for Salmon and Fennel Foil Packets with Lemongrass

Prepare the coals of the barbecue. Cut the fennels into quarters. Remove the outer leaves and the tough part, then slice them into thin strips.

Bring a large quantity of salted water to a boil and cook the sliced fennel for 10 minutes.

Cut each piece of salmon into 3 chunks. Remove the outer leaves from the stalks of lemongrass and rinse them. Cut 8 thin slices from the lemons, squeeze the rest, and set the juice aside. Peel and chop the ginger.

Drain the fennel and place it in the center of 4 large sheets of aluminum foil (double thickness). Drizzle with cream.

Thread the pieces of salmon onto the lemongrass skewers, interspersing with 2 slices of lemon. Season with salt and pepper.

Trim the stems and place the skewers on the fennel. Sprinkle with ginger and fennel seeds, then drizzle with lemon juice.

To finish, seal the packets tightly. Place them on the grill of the barbecue and cook for 20 minutes over medium coals. Let rest for 5 minutes before serving.