Salmon en papillote
Equipment
- 8” chef’s knife
- 2x large cutting boards
- parchment paper
- Medium size sheet pan
- Peeler
- Medium size mixing bowl
- Whisk
- Metal spoon
Ingredients
- 2 x 150 gram salmon fillets
- ½ bulb of fennel shaved
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 carrot peeled and cut into 1/8” thick coins
- ½ cup peas fresh or frozen
- 2 tablespoons butter
- ¼ cup white wine such as a Sauvignon Blanc
- ¾ cup chicken stock
- 2 stems Italian parsley
- 2 stems tarragon
- 1 Granny Smith apple cut into quarters, then thinly sliced
- ¼ English cucumber deseeded and sliced
- 2 tablespoons fresh dill chopped
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 400°F. Cut 2 large heart-shaped pieces of parchment paper and place them on a sheet pan.
- Whisk together the wine, and chicken stock, seasoning with salt and pepper. Taste and adjust the seasoning as needed.
- Open the parchment paper, and lay the shaved fennel on top of one another in a row. Top with the salmon fillet and season with salt and pepper. Scatter the carrot coins and peas around the salmon
- Break the butter into pieces, placing them randomly on top. Lay on stem of tarragon and parlsey on top of the salmon.
- Fold the parchment over and begin to crinkle the edge. When one fold is left, pour the wine and chicken stock into the pouch. Fold the last edge to seal it.
- Place the sheet pan in the oven for 10 minutes.
- While the salmon cooks, combine the sliced apple, cucumber, and dill in a bowl. Dress with extra virgin olive oil, and toss together.
- Remove the papillote from the oven and place on a plate. Cut the top of the parchment open, and top with the apple salad to serve.
Chef's Tips
10 minutes will give medium salmon. Cook for 12-15 minutes if you prefer it well done.
Make sure to fold and crinkle each edge. This will prevent any liquid from coming out.
Make sure to fold and crinkle each edge. This will prevent any liquid from coming out.
