We had a surprise gift yesterday - a trio of salmon from our Hertfordshire family. There was smoked salmon, gravalax and two luscious Oak Roast steaks - crying out to be eaten. I wasn't sure how to do them; they seemed to be sealed in a buttery juice, sprinkled with cracked pepper like the bottom two in the picture. I decided to do them en papilotte in the Aga and wrapped then in a foil envelope for 20 minutes. We had them with baked potato, courgettes and sprouts a la Eryl ( side bar) and lemon. A success!
