Salmon en Papillote
Recipe courtesy of Vinod Varshney
"En papillote (in parchment) is a very 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.
When cooking en papillote, it's especially important to seal the edges properly to prevent steam from escaping. Try "crimping," folding the edges over several times, pressing firmly."
Yield: 2 servings
- 2 – 180 g (6 oz) salmon fillets
- 125 ml (1/2 cup) melted butter
- 60 ml (1/4 cup) leek, julienne
- 60 ml (1/4 cup) fennel, julienne
- 60 ml (1/4 cup) carrot, julienne
- 60 ml (1/4 cup) celery, julienne
- 60 ml (1/4 cup) red bell pepper, julienne
- 10 ml (1 tsp) ginger root, chopped fine
- 5 ml (1/2 tsp) garlic, chopped fine
- 2 thin lemon slices
- 50 ml (2 tbsp) white wine
- salt and pepper to taste
- 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.
- Lightly brush the parchment paper with butter and place on the work surface, buttered side down.
- In a frying pan over medium heat, add butter and carrot, leek, fennel, red pepper, ginger and garlic. Lower the heat, cover the pan with the lid. Soften the vegetables without allowing them to colour.
- Make a bed of mixed vegetables on one side of the parchment paper.
- 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 white wine on the fish.
- 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.
- 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.
- Serve immediately. The parchment should be cut open in front of the guest.
For a demonstration showing how to prepare Salmon en Papillote, see our How-To video from the "Cooking with Ernest's" series.