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Salmon en Papillote (Paper)  

From Barbara Pool Fenzl
Serves 8
Ingredients


  • 8 large pieces of parchment paper
  • 2 Tablespoons olive oil
  • 16 baby turnips , cut in half
  • 4 Celery stalks, thinly sliced on the diagonal
  • 2 cups thinly sliced fennel bulb
  • 16 baby carrots, cut in half
  • 1/2 cup snipped chives
  • 8 pieces boned and skinned salmon fillet ( about 3-4 ounces each)
  • Salt and freshly ground black pepper to taste
  • 8 sprigs of fresh thyme
  • 2 tablespoons of butter to saute veggies

Procedure:

  • Preheat oven to 4235 degrees
  • Cut out 8 large, heart shaped pieces of parchment paper which should be about twice
    the size of a piece of salmon.
  • Brush one half of each heart with olive oil
  • Heat the butter in a large saute pan over medium heat
  • Add the turnips, celery, sliced fennel, & carrot
  • Cook, stirring until vegetables are just tender then add chives
  • Remove from the heat and divide the vegetables into 8 portions.
  • Place one portion in the center of the oiled half of one paper heart.
  • Season a piece of salmon with salt and pepper and set it on top of the vegetables.
  • Put a few sprigs of thyme on top of the salmon
  • Fold over the other half of the heart.
  • Crimp the open edges to seal them by making a series of small folds all around
  • Fill and seal the remaining packages in the same way 
  • Place them all on a baking sheet
  • Bake until the paper packages are puffed up and lightly browned 7-10 minutes

To serve:

  •    Cut open the packages and transfer them to individual serving plates or
  •   put the sealed packeages on the plates and let each person cut open their own 
    package

Beurre Blanc  
   can be served with the salmon in Papillote

Makes 1 cup sauce – can cut in half for the salmon (this is a big recipe)

Ingredients


  •    3 Tablespoons white wine vinegar
  • 3 Tablespoons dry white wine
  •  3 Tablespoons shallot, finely chopped
  • 1 Tablespoon heavy cream
  •  1 cup ( 2 sticks) cold butter, cut into 1/2 inch cubes
  • Salt and freshly ground white pepper to taste

Procedure

  • Boil the vinegar, wine and shallots in a small, heavy saucepan until there  is just a trace. 
  • Add the cream and cook over medium heat until the mixture is a glaze
  •  Cool slightly
  • Lower heat and with a whisk, stir in a cube of butter at a time taking the pan on and  off the heat so the butter never gets so hot it separates. When all the butter is  incorporated, the sauce should be smooth and slightly thick
  • Add salt and pepper to taste
  •  The sauce is best used immediately, but if you have to keep it for more than a five minutes, put it in a thermos.

      Do not try and reheat it or it will separate.