Wednesday, December 21, 2011

Saumon en Papillote

Salmon in Parchment Bag

We love salmon, it can be served in so many ways! Iwanted to write “cooked” but since salmon in sushi, sashimi or as a tartar israw…you get the picture. I have served salmon in every possible way includingsimmered in fish chowder. One method, however, stands apart: en Papillote or inpaper bag. Very classical and sort of high end presentation. I used to prepareit quite often but later I prefer to serve salmon raw or medium rare with super crispy (charred?) skin. I bought two salmon fillet portions without a skin so crispy skinmethod was out and I didn’t feel for sushi so one of the alternate ways was to bake thefish in paper bag. This method can also be used for other fish like cod, seabass, trout etc. and even chicken breast. Seasonings used with salmon is quitevaried as well: Asian with Enokitake mushrooms, green onions and sesame oilcomes to mind, or my preferred way with julienned red and green pepper,zucchini, lemon, butter, sea salt and Herbes de Provence. Simple and yet veryelegant meal.

2 Salmon fillet portions, skinless and boneless
2Tbs. softened butter
1/2 tsp. Herbes de Provence (recipe below)
1-1/2 tsp. coarse sea salt
1/2 tsp. freshly cracked or ground black pepper
3 thin slices lemon (1/8”) cut in half
2 pieces parchment paper cut into 15”X17” oval


Preheat oven to 400 °F.
Lightly butter center of parchment paper and placesalmon just below the center. Sprinkle sae salt and black pepper on top and topwith 3 lemon slices followed by julienned peppers and zucchini. Mix butter andherb mix together and dot the vegetables with small pieces of herbed butter,about 1 Tbs. for each fillet.
Fold the paper towards you and start folding oneside if the fold. Continue folding until you reach other side of fold and thebag is completely sealed. Tuck the last fold under to keep it closed.
Place oven on baking sheet and bake in preheatedoven for 10 minutes for medium rare. It will keep cooking after being removedfrom oven. Cut diagonal slits on top of bag with scissors being careful not toget scalded by steam. Serve with mashed potatoes or rice in a bag or you canremove the salmon and veggies from the bag and serve it on preheated plate.

Start folding...

Last fold is placed under the packet

Another serving option is removing contents of the papilotte on plate.

Herbesde Provence
2 tablespoons dried savory
2tablespoons dried rosemary
2tablespoons dried thyme
2tablespoons dried oregano
2tablespoons dried basil
2tablespoons dried marjoram
2tablespoons dried fennel seed


In a small mixingbowl, combine all the ingredients together. Store in an air-tight container.

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