Salmon baked in foil with tangerine juice, tarragon and crushed pink peppercorns

Ingredients

1.2kg salmon fillet, skinned and de-boned

The flavourings

10 tangerines

1 tbs pink peppercorns, crushed

4 shallots, finely chopped

2 tbs chopped tarragon

sea salt and freshly ground black pepper

1 tbs olive oil for brushing onto the foil

For the flavourings

Juice 8 of the tangerines and pour the juice into a non-reactive saucepan. Add the pink peppercorns and shallots and bring to the boil. Simmer until the volume is reduced to a third. Leave to cool.

To wrap the fish

Tear off 2 sheets of turkey foil, approximately 8 inches longer than your fillet. Use good quality strong foil because you can't be doing with any tears. Brush the centre of the foil with oil where the salmon will sit.

Before placing your fish on the oiled foil, pour on the tangerine mixture and scatter with the chopped tarragon. Be sure you have turned up the edges of the foil sufficiently to prevent any liquids from flowing out. Season the salmon well on both sides with salt and pepper before placing on top of the flavourings.

Place the fish on top of the flavourings, presentation side down (ie, skinned side up). You are arranging the salmon and all ingredients upside-down, because the salmon will be inverted on to the serving dish once cooked. You will also find that having all the flavourings closer to the direct heat makes for great caramelisation.

With the salmon and flavourings in place, position the long sides of the foil together and fold over and over until it is wrapped loosely around the fish. Flatten and roll the ends of the foil towards the fish, making a good seal to keep in the juices and flavourings during the barbecuing process. You can marinate the fish up to 2 hours before cooking.

If the salmon has been refrigerated, allow time for it to lose its chill before cooking.

Barbecue

Heat the barbecue grill to medium-high. Place the parcel on the grill and cook - not turning at all - for approximately 12-15 minutes. Test for 'doneness' after 12 minutes.

Unwrap an edge of the foil and have a peek, or use a temperature probe, which when inserted into the thickest part of the fillet will read 60C when the fish is cooked. Serve the fish straight away, or it will carry on cooking in its own steam.

To serve

Select a serving plate or dish long enough to accommodate your fish and with a rim deep enough to hold any juices. Place the parcel on this plate and open the foil out. Tear the foil from the far side of the fillet so that you can flip the fish over off the foil and on to the plate. Cut the remaining 2 tangerines into wedges and place in a bowl next to the fish.