|
Salmon en Papillote
Salmon baked in Parchment Paper 2
Source: James Peterson, essentials of Cooking
Serving Size: 4
Prep Time: 1.5 hours
Cooking Time: 10~20 minutes
Ingredient List
4 pcs of samlon fillets, 4~6 oz each
2 egg whites, lightly beaten
2 leek bulbs, julienned
(cut length wise)
1 cup of dry white wine
1 stick of unsalted Butter
Basil and/or tarragon
Tools
Brush
Wax Paper
Parchment paper
(Important, don't Substitue with Wax Paper. Wax paper WILL catch fire in the oven) |
|
Instructions
Herb Butter
Soften Butter by hand in a bowl
Cut/chop the herb (basil and/or tarragon) the mix herb together with the butter
Place the butter on wax paper and roll into cylinder
Refrigerate for at least one hour
Leek bulbs, julienne
Remove the greens, half the leek
Cut about 1/4 " off the white end, separate each leave
Peel back and remove 3 of the leaves at a time
Julienne the leek
Prepare the Salmon
Preheat oven to 375 F
Cut a square of parchment paper, fold it in half to crease it, and unfold it
Center a piece of salmon fillet on the half to your right
Top the salmon with julienned leeks
Place a slice of herb butter on top and sprinkle the salmon with white wine
Brush the edge of the right half of the parchment paper with lightly beaten egg white
Fold the left half of the parchment paper over the salmon
Press along the edges to seal the paper and brush the edge again with egg white
|
|
.Instructions - Cont.
Make a series of straight folds along the outer edge of the parchment papaer, pressing firmly on each fold to help seal the paper
Cooking the Salmon
Place salmon on a baking sheet, bake for 7 to 10 min, per inch of thickness, or until the bag is completely puffed up
Warm serving plates
Cut open the bag, Spoon the salmon and juice onto serving plate |
