Salmon en Papillote

Arrange a 12-inch-by-20-inch rectangle of heavy-duty aluminum foil on a work surface, shiny side down.

Spread one-third of the butter in a 3-inch circle in the center of the foil.

Arrange the sliced potatoes, slightly overlapping, on top of butter.  Season with salt and pepper.

Place a second piece of butter on top of the potatoes.

Place salmon fillet on top of butter. Season with salt and pepper.

Arrange the sliced tomatoes, basil and bay leaf on top of the salmon.

Place the third piece of butter on top and season with a little more salt and pepper.

Bring together the short edges of the foil rectangle high above the salmon. Crimp or pleat the edges to seal.

Pour vermouth or wine over the fish, then crimp the top edges of the foil to seal, forming an airtight package.

Place the package on a baking sheet in the preheated oven.

Bake the papillote until the foil is puffed and the salmon and potatoes are cooked, about 20 minutes.

Transfer package to a plate. Using a knife, open the package through one side, taking care not to burn yourself on the escaping steam.

Slide the salmon, vegetables and juices onto your plate and get ready for a feast.

Serve with crusty white bread to soak up the juices.