Salmon en Papillote

Recipe courtesy of Vinod Varshney, Culinary Arts chair
(Appetite for Gold p. 57 Fall '09)

Why "en papillote"? (wrapped in parchment)

• Easy to do, with each guest getting a personal "package" to open.
• Faster clean-up, with fewer pots and pans.
• Healthy style of cooking, requiring little oil or fat, and keeps food moist.
• Flavours sealed inside release a wonderful aroma when the package is opened.

Tips from the chef

• Parchment paper is readily available at grocery stores, usually near the tin foil.
• Seal the edges properly by "crimping" (folding edges over several times) to prevent steam from escaping.
• Be careful when opening: released steam can burn.

INGREDIENTS

2 - 180g (6oz) salmon fillets
125 ml (½ cup) melted butter
60 ml (¼ cup) leek, julienne
60 ml (¼ cup) fennel, julienne
60 ml (¼ cup) carrot, julienne
60 ml (¼ cup) celery, julienne
60 ml (¼ cup) red bell pepper, julienne
10 ml (1 tsp) ginger root, chopped fine
5 ml (½ tsp) garlic, chopped fine
2 thin lemon slices
50 ml (2 tbsp) white wine
salt and pepper to taste

Serves 2

Method

Step 1
Cut a heart-shaped piece of parchment paper by folding a parchment sheet in half and cutting half a heart from the folded side. If parchment is not available, foil can be used. The piece must be big enough to hold the fish and vegetables and still have room to crimp the edges.

Step 2
Lightly brush the parchment paper with butter and place on the work surface, buttered side down.

Step 3
In a frying pan over medium heat, add butter and carrot, celery, leek, fennel, red pepper, ginger and garlic. Lower the heat, cover the pan with the lid. Soften the vegetables without allowing them to colour.

Step 4
Make a bed of mixed vegetables on one side of the parchment paper.

Step 5
Place the piece of salmon on the vegetable bed. Brush with melted butter and season with salt and pepper. Lay the lemon slice on top of the fish. Gently sprinkle the white wine on the fish.

Step 6
Fold over the other half of the heart. Start crimping the edges from the top of the fold. Make sure that each crimp holds the previous one in place. When you reach the bottom of the heart, fold the point under to hold it in place. The papillote is now ready for cooking.

Step 7
Place the folded package in a sauté pan or on a baking sheet and bake at 230 C (450 F) for 5-10 minutes, depending on the size of the fish. Bake until the parchment paper is puffed and lightly browned.

Step 8
Serve immediately. The parchment should be cut open in front of the guest.